Judith from A Shortcut to Mushrooms went all out this month, tasting not just one, but two amazing looking, fruit infused cheeses, a White Stilton with Blueberries and a Wensleydale with Cranberries. She thought they were both lovely, but preferred the sweet, mild flavor and smooth texture of the Stilton over the sharper, crumblier Wensleydale.
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A recipe for Buttery Cheese Crackers made from Brânză de Burduf, a Romanian cheese that Lore at Culinarty describes as tangy, soft and slightly grainy, is her entry this month. Savory, buttery cheese crackers made from soft, salty cheese...sounds absolutely perfect!
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Danielle at Savor Culture offers us Charmoix, a raw cow's milk cheese produced at the Coopératif Fermière de Mean in Belgium. She describes it as a "quiet cheese, with a mild flavor that expresses lemon zest, salted butter, and chalky stone." Danielle recommends tasting the Charmoix with slices of ripe Bartlett pear and peasant bread, with a glass of lambic beer or sparkling wine.
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The King of Italian cheeses, Parmegiano Reggiano, is Nathalie of Spaced Out Ramblings' cheese selection this month. This cheese has many, many impostors, therefore she advises to look for the words Parmegiano Reggiano burned into its crust as the sign of authenticity. Natalie tasted chunks of Parmegiano with some pear and sprinkled with a few drops of aged Balsamic Vinegar. I'm swooning over the thought of this combination!
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Camille at Croque-Camille cooks up a unique twist on the classic French dish, Tartiflette, with some Doré de l’Abbaye cheese, sautéed winter squash, bacon, leeks and little buckwheat pasta squares. The resulting dish looks amazing! I've invited myself to dinner the next time I'm in Paris.
Oh yeah...the cheese....she describes it as having a mild, stinky-cheese flavor and great for melting.
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The final cheese is a creamy, sexy Burrata, tasted by Lauren at I'll Eat You. This fresh Italian cheese is made when "fresh mozzarella is stretched over a mixture of mozzarella curd and cream, so that when it is cut open, a luxurious, creamy, oozy center is revealed." Lauren describes the flavor as fresh and clean. I'm anxious to try Burrata. It looks wonderful!
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My addition to the event is Brie de Melun which I tasted last August. This rich, strong, French cheese from northern France is absolutely fantastic! It has a gorgeous combination of flavors that include mushroom, hazelnuts, salty and fruity.
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Thus wraps up October's Fête du Fromage.
I look forward to seeing what will be tasted in November!
The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of the 13th.
Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your chosen cheese? Would you recommend it or not? Is there something unusual or interesting about it?
- Photos are wonderful, but not necessary
- Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
- Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
- Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line
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