Delicious Cheese Platter Pairings
This post brought to you by Sargento. All opinions are 100% mine. My daughter and her friends have been swimming in our pool for hours almost every day. This is the norm around here this time of year, and it will last well into the early fall.
Globedia France cesse d'exister
✿ڿڰۣ Sainte Maure de Touraine is a French unpasteurized cheese made from full fat goat's milk. It has the form of a small log, around 16–17 cm in length, and weighs at least 250 g. It is white and soft under a greyish mouldy rind. It has a straw through its centre, marked by the AOC seal and a number indicating the producer. The straw is used, in the making, to keep the roll together. The finished cheese has 45% milkfat. It has a balanced tang with walnut notes and a lemony finish.
Bliss-3 — Bliss
my brilliant friend victoria came up with the brilliant blog it forward. it is the most lovely way of sharing what inspires this magical blogging community with others. my one complaint is that i had to wait until the last day to share (i was so excited you see)…which may explain why my post is …
From SAVEUR Issue #153 This cheese, from Ferme de Jouvence (Farm of Rejuvenation), a small dairy near Versailles, France, seems to come from another world, so different it is from most other brie we know. It has an assertive mushroomy flavor, with notes of garlic and hay, and its body is wonderfully luscious and silken. It's what brie was meant to be.
Ambert - Cheese.com
Produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. It is said that the Druids and the Gauls had developed the art of making this unique cheese. In 2002 it was separated from the Fourme de Montbrison, an identical cheese, to receive an individual AOC status. The cheese is a traditional, farmhouse blue cheese that can be either co-operative or artisanal. Fourme d'Ambert is more…