July 1, 2008

La Fête du Fromage - L'Ecir en Aubrac


This week's cheese for la Fête du Fromage was B O R I N G!

I mean, it was pleasant enough, just not great. If you like soft, very mild, slightly honey and grassy flavored, young, unpasteurized cow's milk cheese, then you'll probably like L'Ecir en Aubrac. To me, it seemed lacking in character.

Ironic, isn't it? Last week I was lamenting over the super strong flavor of le Cados. Now this week I'm complaining about L'Ecir en Aubrac being too mild.

fickle fickle
(at least it wasn't flavorless like Bergues)

Some facts about l'Ecir en Aubrac:
  • It was created by Jean-Marie Cayla in 1987 on his family farm. In 1996 he partnered with Vincent Alazard and the farm now produces on average, 1000 small cheeses a day.
  • It is named for l'ecir, the frigid, northern wind that blows across the high plains of the Aubrac plateau in the Aveyron, where the cheese is produced.
  • It is made from the raw milk of the Aubrac et Simmental breeds of cattle.
  • Good wine matches would be a white Viognier or a hearty red Fitou or Faugères

This was a young piece so maybe I should have tasted a more mature version? Maybe I was having an off day?
It doesn't matter, I think it deserves another chance. Pin It


Betty Carlson said...

Sorry I have been slacking on all blog fronts but we are in a panic to get ready for departure to the USA. But I had to comment on this!

We know this cheese and my husband knows the company very well. It is just up the road to the Aubrac mountains from our house. It is indeed a mild cheese but I think it is excellent, consistent quality. It's delicious with some chutneys and not-to-sweet jams, and also has some nice cooking uses.

It's a very popular cheese around here.

Jennifer said...

Hi! I know you've been busy getting ready to leave. I hope you have a great flight and a wonderful time with friends and family in the States.

I remember that your husband knows the company. I need to give it another try! Tasting with chutney sounds like an excellent idea. Maybe I could use it in a tart too?

Have you ever been to the farm where it is made?

Have a good trip! :)

Anonymous said...

Salut! I think that I'd like this cheese, maybe with a bread with a little rye and molasses, and definitely with a glass of Viognier (one of my faves!). I also liked reading the story about l'Ecir... sounds like so many of the wonderful cheesemakers who are emerging in the States! However, you're certainly entitled to your opinion (especially when there are so many cheeses waiting to be tasted around you).

Jennifer said...

I like that it is made from a smallish producer too. Just wish I had found it more enticing.

Oh well, there are about 900 other French cheeses to love!