June 28, 2011

La Fête du Fromage - Le Curé Nantais

Curé Nantais

Those three words...affiné au Muscadet...made my heart skip a beat.

Whenever I see a French cheese label that includes the word "affiné," I know I'll love it. Affiné means that the cheese has been ripened, bathed, washed, rubbed or wrapped in spirits, wine, herbs, nuts, even the crushed grapes left after wine making, all of which creates an intoxicating depth of flavor.

Le Curé Nantais is a soft, chewy, unpasteurized cow's milk cheese produced in Pornic, in the western Loire. This particular variety has been repeatedly washed in the local white wine, Muscadet, for three weeks.

Its medium strong flavor is an intriguing mix of mild spices, mushrooms, creamy butter and salt. I thought it was sublime!

Enjoy with a glass of, you guessed it, Muscadet.

A few more examples of cheeses matured in wine, beer, etc.
le Cameau
Trappe Echourgnac
Brin d'Amour Pin It


French Girl in Seattle said...

Great find. I am in France this week where delicious cheese is easier to find than in Seattle, but my heart skipped a beat too! ;-) Don't know if I will find your little friend on my way to the Dordogne region next week but I will certainly look for it ;-) Veronique aka French Girl in Seattle

Maureen said...

You are so lucky to have wonderful cheese like this! I love the way you describe it.

The cheese we have here is delicious but nothing as complex as this one.

Murissa said...

Sounds delicious!
French Girl in Seattle - I will be in Seattle this coming weekend for a ball game and the 4th of July. My first time in the US for Independence day. Any suggestions?

The Wanderfull Traveler

Erica said...
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Lisa Gordon said...

I have never heard of this process, and it sounds so interesting!

Anonymous said...

Oh, I do love a good washed-rind cheese. Also, Pornic is an awesome name for a town. :)

Jennifer said...

Enjoy your time in France and get your fill of delicious, French cheese while you're here.

It gives you a good reason to come to France!

It is! I think there's a pasteurized version that may be available in North America.
Have fun in Seattle!

There are many cheeses that are matured this way. If you find any, I highly recommend trying them. And if you find anything really delicious, please let me know! :)

Moi aussi!
We've decided to take another trip to the Loire area in October and we'll be visiting Pornic. There's also Pornichet just up the coast.

Diane said...

I must remember to look for affiné, I did not know that before so I must imprint it on my brain. Thanks for the info. Diane

Emilie's daughter said...

My mouth gets really watery just by the looks of this cheese and how you describe it sounds delicious!

Jennifer said...

You won't be disappointed, I promise!

Emilie's Daughter
Thanks! I think this is a cheese that most people would love...not too strong, but full of flavor.