La Fête du Fromage - Coeur de Joux

Anyone who loves cheese has to appreciate the array of luscious cow's milk cheeses produced in the Franche-Comté.  The farms and fromagères of this region have given us Vacherin du Haut Doubs (often called Mont d'Or), Bleu de Gex, Morbier, Emmental Français and one of the most perfect cheeses ever, Comté.

My newest discovery from this area is Coeur de Joux.

Its two dominant flavors are grass and walnuts, with sweet hints of fruit thrown in to balance everything out.  Coeur de Joux is soft and mild, with a dense, chewy texture that is very similar to its famous cousin, Comté.
This is a truly amiable cheese; there's nothing harsh or smelly or aggressive about it.  If I had to describe Coeur de Joux in one word, it would have to be uncomplicated. 

A good wine match would be Riesling or a soft red from Bordeaux.

Pin It

Photo du Jour - Puffy Cheese Straws

I whipped up a batch of these flaky, cheesy nibbles yesterday. They were delicious!

Puffy Cheese Straws

• 12 ounces/350 grams puff pastry, either pre-made or homemade
• 1/2 cup freshly grated Parmesan
  
• 1/2 cup finely grated Emmental
  
• flour for rolling pastry

Heat oven to 450F/220C.
On a lightly floured work surface, roll out puff pastry into a big square, about 1/8 inch thick.
Scatter evenly with the grated Parmesan, then fold in half and roll out again until it is 1/8 inch thick.
Cut into ½ inch strips, lay on a baking sheet, and then twist each strip 3-4 times.
Scatter over the Emmental and bake for 12 minutes, or until golden.
Cool on baking sheet.
These can be kept in an airtight container for up to 2 days. They are fragile, so handle carefully.
Pin It

Photo du Jour

Some BIG wedges of cheese. Pin It

La Fête du Fromage - Emmental Français

No, this isn't Swiss cheese.

Yes, Emmental can be from Switzerland. And yes, the two look exactly alike.
However, this is the French version of Emmental, called Emmental Français.

Emmental has been made since the 13th century in the mountainous Savoie and France-Comté regions with the sweet, rich, unpasteurized milk from Tarine and Abondance cows. It takes almost 1000 liters to produce one massive 70 kilo wheel.

The process of making Emmental requires several stages: It first rests in a cold cellar for several days, then it is moved to a warm cellar for one month. The warmer air causes bacteria in the cheese to transform oxygen into CO2, allowing the elastic texture, pale yellow color and walnut sized holes to develop. As soon as the gargantuan wheel starts to bulge it is moved back into the cold cellar and allowed to mature.

Emmental melts beautifully and is often used in soufflé and fondue recipes. I keep little bags of it in grated form to make tarts and savory cakes.
Until last week I hadn't really tasted Emmental Français. Of course I'd eaten pieces of it here and there, but never paid much attention to its flavor. I always thought it was a decent enough cheese, but nothing to get excited about.

Well, I still wouldn't jump around for joy if offered this cheese, but I enjoyed it much more than I thought I would.
It is wonderful to nibble with some apple or pear slices and crusty bread. The flavor is buttery, slightly fruity, nutty and sweet, and the texture is firm and satiny-smooth.

Serve Emmental with fruity red wines such as Pinot Noir or white Vin de Savoie.



The industrial, pasteurized milk Emmental is available in almost every small food shop and supermarket in France. The unpasteurized, label rouge Emmental Grand Cru is usually sold at the cheese counter or in a Fromagerie.



Pin It