Let's talk about mold.
When it comes to food, mold is a major turn off. But when it comes to cheese, it has a purpose. Mold* imparts flavor and gives cheese its texture, its tang, its aroma and its ability to ooze across a plate, among other things.
Roquefort is the example that immediately springs to mind. Mold, specifically the penicillium roqueforti strain that makes up those delicious veins of blue, is what gives Roquefort its raison d'être.
On that note, I would like to introduce you to a delightful little moldy goat's cheese from the Deux-Sèvres department called le Sauvaget.
There is the obvious appearance of a bluish-gray mold on its surface, which is a wonderful thing. This mold means flavor!
Le Sauvaget is earthy, grassy, somewhat sour, salty and lactic. Its texture is dense, crumbly and coats your mouth with rich, fromage de chèvre deliciousness.
Goat cheese season is upon us, so enjoy this one while you can!
A crisp, mineral white wine such as a Sancerre would be a wonderful match with this cheese.
*If it's a soft cheese like brocciu or ricotta and you discover that a fuzzy alien has dropped in and set up home among those soft, white curds, then I would definitely recommend tossing it in the trash. Those are not the molds you want to know!
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4 comments:
I went to the market once with a colleague. He bought some cheese, and the cheesemonger explained that it would keep for months in the fridge if he wrapped it in a cloth and washed it once a week. He nodded and acted as if he understood everything (his French was pretty bad despite valiant efforts), but he did get the gist of it. He told me, "How soon do you think it will be before I call in to say I'll be late for work because I have to wash my cheese?"
Sometimes one of the hardest parts of living in France is being a person who doesn't like cheese! Yes that's me! My husband on the other hand adores all cheese, the stinkier and stronger the better. We have a fridge in the bootroom for his cheese (amongst other things) but it is where his cheese is kept. Sometimes when that fridge is opened the smell still pervades through metre thick stone walls through the laundry room, the study, the hall and all the way to the kitchen! It's probably the only thing we don't have in common so I'm guessing we are doing pretty well!
Loulou, thank you so much for this very informative description! I did not have any personal experience eating this particular chèvre, but I'm going to get it tomorrow. I'm right now in Cannes:-) and les fromageries here are preparing for the film festival guests, all kinds of cheese are on display:-)
All the best!
Taste of France
That is hilarious! Thanks for sharing.
Our French Oasis
You don't like cheese???? And you live in France? Oh my. ;)
La Torontoise
I hope you found it and enjoyed it. Have a nice time in Cannes!
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