This cheese is, in a word, approachable.
It doesn't attempt to woo you with unusual rind washes or coatings.
It isn't showy and it doesn't have any distracting bells or whistles.
Le Chartreux is quite simply, pure eating enjoyment.
This is an artisanal, unpasteurized cow's milk cheese produced in the Vallée des Entremonts, in the French Alps.
Le Chartreux is rich with the flavors of sweet butter and nuts and it has a full bodied mouthfeel and a long, luxurious finish. The texture is smooth and tender and I read that it makes a wonderful melting cheese.
Raclette anyone?
Cheeses from the Savoie are best when paired with wine from the Savoie.
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7 comments:
This name sound very familiar but I do not remember eating it! On my list for when I return to France at the end of March. Diane
Raclette? Yes, please!
Diane
Chartruex is also the name of a breed of cat and Chartreuse is a French liqueur.
Maybe that's why it sounds familiar?
Camille
Indeed!
I love Alpine cheese, and melty cheese. This sounds like the perfect combination!
When we went to the Savoie, we ate the most fantastic cheeses. Even the ones that we can buy here were ten times better up there...ditto for the wines.
I will have to put it on my list to see if our cheese lady has it in her wonderful cheese shop in Vaison-la-Romaine when we return later this year.
Ann
It was simply delicious! Highly recommended.
Savoie
I agree, there are some really amazing cheeses from the Savoie. But Aveyron can hold its own when it comes to cheese if you ask me. I've tasted some real charmers from your area.
chcmichel
Hope she has some for you. Let me know!
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