Three cheeses from all around the north of France were selected for this week's Fête du Fromage.
Bleu de Gex, Pont-l'Evêque and Selles-sur-Cher.
Bleu de Gex is one of the few remaining unpasteurized cow's milk blue cheeses left in the world. Made near the Swiss border, in the mountains of the Haut-Jura, this blue is mildly salty and mushroomy with superb blue veining in a very pale yellow interior. It was granted AOC status in 1977. This cheese would be delicious served with some dried figs or sliced pears and a good wine pairing would be reds from Burgundy or Côtes du Rhône.
The blue-grey, knobby, gnarly rind and snowy white interior gives Selles sur Cher a very striking appearance. It has a fine textured, velvety interior with a nutty and slightly salty flavor with a hint of sweetness. It is made with unpasteurized goat's milk and the edible, blue-grey rind is the result of the cheese being covered in ash to promote flavor and encourage ripening. Granted AOC in 1975 and named for the town of Selles sur Cher in the Berry region of northern France, this was one of my all time favorites! Pair with a dry white wine or a light, fruity red.
The little, square shaped Pont-l'Evêque is a well known and popular cheese from Normandy. It has a strong, pungent odor that is misleading as the flavor is quite mild and buttery with hints of hazelnut. Legend says this delightful cheese was first made in a Norman abbey in the 12th Century. Made from unpasteurized cow's milk, le Pont-l'Evêque was granted AOC status in 1972. Pair with a Pinot Noir, Gigondas or hard apple cider.
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