Jay

July 14th, 2003
Irvine, CA

Burgundy and Stinky Cheeses

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Attendees:
Jay, Brian, Dale, Adam, Jim, Jeffrey, Dominique, Jenise, Kriss, Gerry, A. David

Wine List

   

Dale's little blind tasting.  Thanks Dale.

Stinky Cheese Day

Le Marechal: is a raw cow's milk cheese produced in small batches in the town of Corcelles-aux-Payernes. Aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence (a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and spicy flavor. The texture of this farmhouse cheese is that of a Gruyere-style cheese, firm and dense. Its exceptional flavor is herbaceous and nutty with great depth.

Epoisses de Bourgogne: is a famous cheese, well known to any well traveled cheese enthusiast. The Texture can be very runny and it might be wise to serve this sinful cheese with a spoon. The aroma is powerful and a good Prelude to an outstanding flavor. Epoisses de Bourgogne is a favorite to most "washed rind" aficionados.

Aisy Cendre: Traditional, farmhouse, unpasteurized, semi-soft cheese made from cow's milk. It has a round shape with natural rind covered with a thick coating of ash. To make this specialty, a local cheese is immersed in a bed of ashes for at least one month. It ripens very slowly. The cheese has a white, salty, chalky center surrounded by a softer, earthly-tasting outer layer. You should brush off the layer of ashes before serving the cheese.

L'Ami du Chambertin: This artisanal cheese is made in the village of Gevrey-Chambertin in Bourgogne. The cheese has a moist, red rind washed with water. Affinage takes at least four weeks.

Ossau-Iraty-Brebis-Pyrenees This authentic cheese is made in the Basque area from pure sheep's milk. Brebis, of Course, if French for sheep and the sheep cheeses of this region in particular are some of the oldest in production. The Basques insist that their cheeses are around 4000 years old and often call them ardi-gasna, meaning "ewe or local cheese" in The local dialects. The Agour Company, located next to Baigura Mountain is in the heart of the Basque country. This artisan Producer is committed to providing cheese of the highest quality and according to strict rules of tradition. About 1000 Shepherds from around the village of Helette provide milk daily. Generations of shepherds continue to breed small flocks of The Manech breed, recognized by their red or black head and thick wool. Some of the AOC rules include that milk production Must be done in the Basque Country from local herds; milk must be transformed within 48 hours after milking; only natural Rennet maybe e used and the resulting flavor and texture must adhere to regular inspections by experts. This cheese is firm in Texture with a rich, aromatic and nutty aftertaste.

Bonde De Gatin: This superior farm cheese comes from the marshy Gatine area of Poitou. The area is also known for its apple orchards. Raising goats is a local tradition, and the inhabitants are proud of their cheese making. The cheese has a rind of natural mould, with a soft white pate, uncooked and unpressed. The taste has a pronounced acidity flavour, with a saltiness that embraces the palate. This is a unique cheese that melts in the mouth and leaves rich aromas, a true gustative delight for goat cheese lovers.

Beaufort: A truly regional product, the Fruit of cheese making tradition and know-how, Beaufort was awarded the origin-guaranteed label (A.O.C.) in 1968. Beaufort is made from the milk of cows raised in the high pastures of Savoy stretching over the Beaufortain, Tarentaise, Maurienne and part of the Val d'Arly regions. It owes its creamy fruity character to the milk of Tarine and Abondance herds raised in the fresh air of the Alps. It is matured in cheese cellars for at least five months under the vigilant care of the cellar man who turns the wheels regularly to allow its reddish brown rind to develop. Beaufort d'été ("Summer") is produced from June to Septembers milk, including that from mountain pasture herds. The "Chalet d'Alpage" label is given to Beaufort produced from summer milk and according to the traditional method of two milking per day from a single heed, in mountain chalets above 1500 meters altitude.

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(Dang, I didn't take any pix of the cheeses!)
Everybody thought the cheeses were really stinky... except me.

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A. David Chan