Montrachet

I've always loved the subtle flavors that leaves, bark, ash and herbs lend to cheese. Montrachet is no exception.
It is wrapped in a chestnut leaf and is one of a handful of goat cheeses produced in Burgundy, a region that is famous for its wine, bien sûr, but also for its cow's milk cheeses, especially of the washed rind variety. Cheeses like Époisses, Abbaye de Cîteaux, Soumaintrain and Ami du Chambertin.
But the popularity of cows in Burgundy doesn't mean you should disregard the wonderful goat cheeses from this region, such as Mâconnais and Charolais, both of which can be made entirely from goat's milk, and sometimes from a blend of cow and goat's milk.

Montrachet is made by a sole producer located in Saint-Gengoux-le-National, a tiny town about an hour north of Mâcon. It is a semi-firm, unpasteurized goat cheese shaped like a squat little barrel. The chestnut leaf keeps it moist and adds a slight note of earthiness. It is tied with a strip of raffia, that when unwrapped reveals a crinkly rind dotted with blue mold that contrasts nicely with a pale, fluffy, natural rind.

The flavor is a little heady at first, then mellows out to sweet, tangy, slightly salty and milky notes. Overall it is a relatively mild cheese, but at the same time offers a richness and a long, satisfying finish. The texture is quite dense and clay like.
It is a delicious cheese that packs a lot of flavor into a nice little package.

Enjoy with a glass of white Burgundy.

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