KISS: Keep It Simple (&) Sexy
It’s way simpler to assemble and you can get a little kinkier with pairings.
and approachable enough to tempt warier eaters.
Enter Bonhomme Brie from Isigny Ste-Mére.
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.
It finally feels like fall here in Chicago and I’m ready for roasted root vegetables, spiced apple pie, and too much whiskey.
You know what goes well with all of those things? Bleu d’Auvergne, a mild and rustic blue cheese from France.
It’s affordable, widely available, and easy to pair with any combination of fall flavors,
from spiced pumpkin to caramel apples.
You can crumble it on almost anything. Here are three bites to inspire all your bleu fantasies.
What’s My Name? Bleu D’Auvergne
What Kind of Cheese Am I? I’m a creamy blue cheese similar to sheep’s milk Roquefort, but I’m made of cow’s milk.
Where Am I From? The Auvergne region of France.
Three Words That Describe Me: Modest, friendly, and flirtatious
Fun Fact: I was created in 1854 by a pharmacist – so I can cure you of the bleus 😉.
What Do I Smell Like? Fresh grass and lemon.
What Do I Feel Like? Creamy and slightly crumbly like a fudge brownie.
What Do I Taste Like? Rich buttercream with a gentle kiss of lemon. I’m one of the friendliest members of the blue family – even the blue cheese skeptics tend to fall for me.
Favorite Foods: I love the hearty, rich flavors of fall, like fresh pears, roasted root vegetables, and sautéed mushrooms.
Favorite Beverages: I like all things dark and sweet. Try me with a glass of sherry, a malty brown ale, or a Manhattan with bourbon.
Where to Find Me: I’m very easy to find at supermarkets like Mariano’s and specialty food’s shops.
What I’ll Cost You: $15-20 per pound.
Special thanks to Peterson Cheese for sending me over 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!
One of my favorite meals is a wedge of cheese and a cold brew. The way beer bubbles slice right through the mouth-coating fats in the cheese is so delicious. It’s also extremely easy to pair them – you just have to figure out what you’re in the mood for and how to find some balance with the flavors.
This French sheep’s milk cheese can’t be tamed! I split her open while she was still chilled and her paste spilled out and over the cheese board like fresh-made caramel sauce. Then she started to sing to me.
I know I may be young,
But I’ve got feelings, too.
And I need to do,
What I feel like doing.
So, let me go,
And just listen