La Tricorne de Marans' sweet grass and fresh hay aromas would tempt even the most trepidatious cheese novice. Give in to the temptation, I say. Your taste buds will thank you!
This is a rich, rustic cheese; packed with deep, smoky and salty flavors and a fine texture that is dense, chewy and coats your mouth with its creaminess. Its natural rind is completely edible, and those little spots of blue mold add another layer of flavor to this delightful cheese.
La Tricorne de Marans is made from unpasteurized ewe's milk and is produced on the picturesque Île d'Oléron by the same farmer who makes la Pigouille des Charentes, another luscious fromage français.
Traditionally, triangular shaped cheeses from the north of the Poitou-Charentes are eaten with slices of fresh green garlic. Now, this I have to try! The spring garlic will be arriving at the markets soon.
We enjoyed it with some pain au levain and a glass of Minervois red. A dry, fruity white such as Condrieu would also pair well with la Tricorne.
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