Cheese Reviews

This small cheese from the “Dauphine” region is mild, acidic and salty. As it matures from a fresh to dry, ripe cheese, the flavor develops. Affinage takes two to six weeks. Pairs well with a “Chateauneuf du Pape” red wine.

• Crottin de Chavignol – The Set of Two
• Spicy Lamb Sausages – Merguez – Pork-Free – 6 Links

This cheese is not for the smell! E 'adjacent to the phallus, but that punishes its creamy, deliciosity lies. It spreads like butter at room temperature and once we've scraped every last bit out of the tub small. YUMMMMY!

Where to buy cheap prices? -Coupelle Saint Marcellin in a Ceramic Plate



*** Product Information and Prices Stored: Jan 27, 2010 07:30:49

This cheese from the region of “Berry” was originally shaped like a perfect pyramid. On his return from the disastrous campaign of Egypt, Napoleon stopped at the castle of Valencay and seeing the cheese that reminded him of the Egyptian pyramids, drew his sword and chopped off the top. When making a Valencay, the drained curd is cast in a mold. When removed, it is covered with salted charcoal ashes, and ripened in a well-ventilated room at 80% humidity. Pairs well with a “Sancerre” white wine.

Where to buy cheap prices? -Pyramide Valencay Aged



*** Product Information and Prices Stored: Nov 18, 2009 21:28:06

Crottin de Chavignol should be consumed hard. It has a bluish rind with a glossy texture when young. It is a little slaty and the balance of sourness, sweetness, and the smell of milk enhance the taste. When aged, the smell is strong with a meaty texture and a robust flavor with a rough and hard rind which should be removed by grating. Hot crottin on salad with wine vinegar makes a good appetizer. Pairs well with a “Sancerre” white wine.

Where to buy cheap prices? -Crottin de Chavignol – The Set of Two



*** Product Information and Prices Stored: Nov 13, 2009 21:10:35