August 12, 2008

La Fête du Fromage - Etorki


Sometimes I think it's better not to have any expectations.

I knew I would get around to tasting Etorki eventually, as it is readily available in our little corner of France. I thought it would be good, but not great. (Don't ask me where I got my pre-conceived ideas about Etorki, because I really have no idea)
Well, I am happy to report that I was wrong!

Etorki is an unpasteurized sheep's milk cheese that has been produced in the Basque region of southwestern France for over 4000 years. Each hard pressed, squat cheese is formed by hand by shepherds in the French Pyrénées using fresh milk from the black faced Manech sheep. It is produced from mid-December until late June/early July and allowed to mature for 3-6 months.


I highly recommend buying a nice chunk and tasting Etorki for yourself.

It has a smooth, velvety texture and rich, hazelnut and almost caramel-like flavor. The aroma is sweet and buttery and it is voluptuous on the tongue.
Its supple texture would be perfect in recipes calling for grating or melting cheese, and if you're intolerant to cow's milk, Etorki makes an excellent substitute.

It pairs beautifully with red wine from Médoc or the Rhône Valley.

Don't forget to join in the new monthly blog event, La Fête du Fromage. Send me your submissions by September 13.

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Anonymous said...

oh man - you just reminded me that I still have that piece of etorki I bought over a month ago! Oops! Oh well, I remember really enjoying it in the cheese store. Guess I'll have to go back for some more!

Anonymous said...

re: your preconceived idead about Etorki - i think it's the name that does it. totally does not sound French, but maybe Greek. whenever i've seen it, i always keep looking as i think it's the name that has always not intrigued me. i might have to try it now.

Bruce Anderson said...

Etorki - never heard of it. Will check it out at Whole Foods next time I go. Or maybe I'll visit the Cheese Store in Beverly Hills. I love that it's handmade. Cara is right - the name doesn't sound very good, but I'll take your word for it and I'll try it.

I did make some roasted red peppers last week - after reading your blog about them and they were so so good.

Jennifer said...

I hope it's still edible! :) It is too delicious to have to toss out!

it does sound Greek, doesn't it? You should try it. We're thinking it would make some fantastic grilled cheese sandwiches if it lasts that long. I bought a pretty big piece, but we're nibbling away at it every day.

our juicy life
I'm happy to hear that the roasted red peppers turned out so well! They are sooooo good.
I know the Cheese Store of Beverly Hills carries it as they have a video by Norbert about it.

spacedlaw said...

I'll get to it (posting) in two weeks' time.

Jennifer said...

I'll look forward to reading it!