July 10, 2007
La Fête du Fromage - Rocamadour and Chaource
Well, I finally made a list of all the cheeses we've tasted and this week's are numbers 29 and 30.
Only 30! Seems like we've tried a lot more than that.
A mere 335 more to taste.
Presenting Rocamadour and Chaource.
The minute you unwrap the little discs of Rocamadour, their lovely, hazelnutty aroma fills the room.
Made from unpasteurized goat's milk and recognized as one of France's AOC cheeses since 1996, these little babies are tasty and fabulous! Rocamadour cheese comes from the stunning, vertical, cliff-hugging town of Rocamadour in the Quercy region of the Lot Département.
It is the oldest cheese from this area - there is even documentation from the 15th Century of it's use as legal tender!
It has a very soft, slightly crumbly interior that melts on your tongue and its taste is mild and nutty. A perfect cheese to toast on bread and add to a salad or to spread on rye bread and drink with a hearty red wine, such as a Cahors.
Produced since the Middle Ages, Chaource takes it's name from a village in the famous Champagne region. Made from unpasteurized cow's milk and a recognized AOC cheese since 1970, Chaource can be enjoyed young, when it's flavor is light and the texture is firm and smooth, or aged, when the interior becomes runny around the edges and the flavor intensifies.
The one we tasted was aged a bit. Its flavor was buttery, tangy and nutty with light mushroom and cream aromas. It reminded us of Camembert or a triple cream cheese from northern France.
I recommend this one highly.
Enjoy with fruit and some Champagne, of course!