Toe-Curling Pleasure, Guaranteed
In other words, if the label says “Comté,” it’s going to rock your world no matter where you find it.
Many cheeses are delicious melted over cooked vegetables,
but I’m especially into what Cantal does in this situation.
Cantal is a raw cow’s milk cheese with a firm, crumbly texture and a rich buttery flavor.
It melts into silk and its slight earthiness is a perfect match for hardy summer greens.
I Goat The Whole Package
What’s My Name? Bucheron
What Kind of Cheese Am I? I’m a soft goat’s milk cheese with a bloomy rind.
Where Am I From? I was born in the Loire Valley in France, but there are versions of me that are made in America, too.
Three Words That Describe Me: Approachable, pert, smooth-talker.
Fun Fact: My name is French for “lumberjack” because I’m shaped like a log. Let that fuel your fantasy…
What Do I Smell Like? Clean, grassy, with a little minerality.
What Do I Feel Like? I have a thin white rind with a gooey cream-line and a dense, cakey interior.
What Do I Taste Like? Buttery with a lemony tang; I get a little peppery as I age.
Favorite Foods: I can do it savory or sweet, whatever you desire. Try me with French ham, olives, and crusty bread, or pair me with berries, nuts, and honey. I also melt really nicely 😉.
Favorite Beverages: I like all things bright and fresh. Try me with a wheat beer, sauvignon blanc, young pinot noir, or sparkling rosé.
Where to Find Me: Most cheese counters and specialty grocers carry me – just look for the log.
Thanks to Montchevre for gifting me this bucheron and inspiring this post!
A clafoutis is a very simple French dessert that’s similar to a big baked pancake. It’s traditionally made with cherries,
but I went rogue and added apples and a big wedge of stinky camembert. Holy cow was that the right decision.
Just imagine cutting into a warm apple pancake only to discover a glistening pool of melted cheese.
What’s My Name? Camembert
What Kind of Cheese Am I? I’m a cow’s milk cheese with a white bloomy rind. I’m at my truest form when made with raw milk, but if you buy me in America I’m probably pasteurized.
Where Am I From? I’m born in Normandy, but countries all over the world are making their own versions of me.
Three Words That Describe Me: Funky, promiscuous, and supple.
Fun Fact: I look a lot like my cousin Brie, but don’t confuse us. I’m much more petite and lean, since I don’t have added cream like Brie does. I’ve also got a funkier flavor and a seductively gooey paste.
What Do I Smell Like? Wild mushrooms and barn.
What Do I Feel Like? Springy like memory foam.
What Do I Taste Like? Butter gone rogue and stanky
Favorite Foods: Fresh apples, dark honey, crusty baguette, and dried fruits like figs and apricots. If you’re feeling adventurous, tuck me into puff pastry and bake until I’m hot and runny.
Favorite Beverages: I love bubbly hard cider, light fruity reds, and champagne.
Where to Find Me: I’m pretty easy to find at supermarkets like Whole Foods and Mariano’s. Ask your local monger or specialty food’s store about local versions of me, too!
What I’ll Cost You: About $8-20 a wheel
Look for the label:
Special thanks to Peterson Cheese for sending over a sample of me to the Cheese Sex Death headquarters!
The mild, buttery paste of Brie d’Isigny is suitable for both savory and sweet flavor combinations. Spread a slice of toast with your favorite jam and let a few slices melt until they’re runny for a simple yet lavish breakfast or satisfying dessert. For lunch or a light dinner, a handful of cooked greens makes a comfortable bed for warm, melty Normandy brie.
No matter what you’re in the mood for, there’s a brie toast for you!
What’s My Name? Brie d’Isigny ( dee-seen-yee )
What Kind of Cheese Am I? I’m a young, pasteurized cow’s milk cheese with a rich, creamy paste and a soft bloomy rind.
Where Am I From? The Isigny region of Normandy, in France.
Three Words That Describe Me: friendly, lush, and sensual.
Fun Fact: I have a bunch of cousins, including Brie de Meaux and Brie de Melun. We all share the same first name but our last name comes from the part of France where we’re made.
What Do I Smell Like? Yeasty, like a freshly poured Belgian beer. There’s something a little earthy about me, too/
What Do I Feel Like? Unctuous, like a toasted marshmallow.
What Do I Taste Like? Like a good French butter, with a hint of mushrooms near my rind.
Favorite Foods: My mellow paste yearns for jam or honey and a crusty baguette. I’m not afraid to show my savory side either. I’m scrumptious melted onto a burger with sautéed mushrooms.
Favorite Beverages: I’m a sucker for anything bubbly – try me with Normandy cider or a yeasty Belgian ale. Better yet, treat me to a bottle of Champagne 🍾 I’m also a sucker for un-oaked chardonnay, juicy red wine, or a citrusy cocktail.
Where to Find Me: I’m pretty easy to find at Whole Foods and Mariano’s. Ask your local monger or specialty food’s store about other bries, and give my cousins some love too!
What I’ll cost ya: about $9-12 per pound, depending on where you find me.
Look For the Label:
Special thanks to Isigny Ste Mère for sending over a sample of me to the Cheese Sex Death headquarters!