4/21/18 Our day started at 11:30am with Paris by Mouth's wine and cheese workshop at La Cave du Cherche-Midi, a wine shop located at 29 Rue Saint-Placide. It took place in the tasting room above the shop.
It was led by Jennifer, a very knowledgeable turophile who was also the guide on the Paris by Mouth Taste of the Marais tour I took on my 2015 trip!
Here are the cheeses we tasted, in order, with wine pairings:
GOAT CHEESES - Tasted with a 2016 Vouvray AOC from Domaine Mathieu Cosme, "Les Promenards" (100% Chenin Blanc from the Loire Valley)
Cathare (goat, Languedoc-Roussillon, 2-3 weeks) - the ash covering on this cheese bears the emblem of the Languedoc region - the Occitan cross - that refers to the persecution of the Cathars in the 12th and 13th centuries. The cheese has a smooth, fine texture and subtle flavor.
Crottin de Chavignol AOC (goat, Central France, 2-8 weeks) - when young, this cheese can be floral and only mildly goaty. When aged until very dry and brown (resembling dung, hence the name "crottin"), it becomes more aggressively goaty and musty, but also carries flavors of walnut and hazelnut. Often warmed and served in salads when young, and grated when aged.
Saint-Nicolas (sheep, Languedoc, 2-3 weeks) - produced by a monk who lives off the land, this fresh cheese expresses flavors of the thyme, rosemary and lavender that the sheep are grazing on outside the monastery. (This one was my favorite.)
BLOOMY RIND - Tasted with a Champagne AOC from Domaine Baudry, "Blancs de Noir" (100% Pinot Noir from Champagne)
Chaource AOC (cow, Champagne/Burgundy, aged 2-8 weeks): this double cream cheese has a creamy texture and milky, fruity flavor with a hint of mushrooms. It becomes sharper and saltier as it ages.
Brie de Meaux AOC (cow, Ile-de-France, 6-8 weeks) - can taste of mushrooms, earth, wet leaves, mushrooms sauteed in butter, mushroom soup made with beef stock, or oysters. Hand-ladled using a perforated ladle (dates back to 12th century) that allows the curds to be transported to the mold unbroken in order to achieve the smooth, voluptuous custard-like interior.
COOKED PRESSED - Tasted with a 2016 Saint-Véran AOC from Château Pierreclos (100% Chardonnay from Burgundy)
Comté AOC (cow, Jura, usually 6-42 months) - has a firm and supple texture that melts in the mouth and leaves a sweet taste (95% of cows used for this cheese are Monbeliarde, known for their sweet milk; the rest are Simmental). Can taste of melted butter, milk chocolate, hazelnuts, toast, leather, pepper, butterscotch, sweet orange. Strong salt but balanced with a nutty tang. This cheese has the highest production figures of all French cheese. Graded on a scale of 1-20. Those that score 15-20 wear a green band, those from 12-15 wear a red band. Below three can’t be labeled Comte. Aged for a minimum of 3 months but can be aged up to five years, although 18, 24, 30 and 36 are more common. We tasted both the 18 month old and the 40 month old versions
UNCOOKED PRESSED - Tasted with a 2015 Juliénas AOC from Domaine de Beauvernay (100% Gamay from Beaujolais)
Napoléon (sheep, Aquitaine, 8-18 months) - an artisan cheese made with the milk of the Manech ewe, known for producing sweet milk. Smooth and well balanced with notes of nuts, caramel and mountain flowers. Look for Ossau-Iraty, a similar cheese, around the world.
Salers AOC (cow, Auvergne, 12 months) - the same region as Cantal, but made exclusively from Salers breed cows that are grass-fed (only) between April 15 and November 15. Produced exclusively in férmier (farmhouse) version.
BLUE CHEESE - Tasted with a 2010 Sauternes AOC from Duval & Blanchet, "Les Notes Dorées" (100% Sémillon from Burgundy)
Fourme d’Ambert AOC (cow, Auvergne, 2-3 months) - one of the mildest of all blue cheeses with a rich and creamy texture.
WASHED RIND - Tasted with a 2010 Sauternes AOC from Duval & Blanchet, "Les Notes Dorées" (100% Sémillon from Burgundy)
Époisses AOP (cow, Bourgogne, aged 4-6 weeks): the recipe for this cheese was originally based on Maroilles, the first washed rind cheese created around 960 AD. Monks were forbidden meat on fast days, and with more than 100 of these per year, not to mention compulsory fish on Fridays, cheese was an essential part of their diet. Washed with Marc de Bourgogne, a brandy made from pressed grapes (like Grappa), the rind has a terracotta color and is sticky. The aroma is reminiscent of meat (especially bacon), eggs, and smelly socks. The flavor is salty and rich with a long finish. When perfectly aged, the texture is runny and Époisses can be eaten with a spoon.