Past Newsletters - December 2009
Say “Cheese” This Holiday Season and Bring Smiles to Those You Love!
The holiday season is a favorite time of the year for us at C&H Monthly Clubs, not only because we have our own family and friends nearby but also because we know that we'll get to taste our own cheeses as we celebrate with those whom we have gifted with cheese club memberships this past year. If you haven't already found that perfect gift for someone special you've been shopping for, it's not too late! Visit us at www.monthlyclubs.com and be amazed at the variety of fantastic, flexible gift ideas we offer. And it’s so easy—shop from the comfort of your home. Our club memberships make memorable gifts for anyone, especially that hard-to-shop-for person in your life.
Variety is the Spice of Life
The selections in this month’s Gourmet Cheese of the Month Club delivery all come from Western Europe: two from France and one from Spain. Each of the cheeses comes from a different animal so they offer different textures and flavors. The Pont L’Eveque, from France, is made from cow’s milk. The Bourdin Goat Log, also from France, is obviously made from goat’s milk and the Roncal, from Spain, is made from sheep’s milk. Enjoy the variety of textures and tastes.
Pont L’Eveque
Pont L’Eveque has a story that dates back to the thirteenth century. Surviving texts of the time specifically mention Angelot, the cheese from which Pont L’Eveque was developed. In 1263 A.D., Guillaume de Lorris proclaimed in his book Roman de la Rose that a good table wine always finishes with a dessert of Angelot. Later—in the capable hands of Norman farmers—Angelot slowly became the cheese we now know as Pont L’Eveque.
This cheese is named after a bridge (“pont” is “bridge” in French) in a small seaside town between the Norman towns of Liseux and Deauville in Northwestern France. During the 1600's, the cheese was sent from this port all over France where its rich, creamy flavor and supple consistency was greatly admired. The Port L’Eveque rind is edible, and when consumed along with the cheese, contributes to the full-bodied flavor that many enjoy. Some claim the cheese’s bouquet is reminiscent of the countryside of Normandy. The scent does have a strong character. Ditto its flavor, so this cheese is for true cheese aficionados which, of course, most club members are. A red wine of similar body partners nicely with this cheese and, in particular, complements and balances the full flavor imparted by the rind. For those who may wish to tone down the bouquet, we suggest a nice flowery rosé. In whatever manner you choose to work this delicacy into your menu, we hope you appreciate this cheese for what it is—one of the world's most ancient and long-treasured cheeses.
Tasting Notes: Pont L’Eveque is similar to a camembert, but the rind is washed before aging with a brine solution. This gives the square-shaped cheese a much more pronounced flavor and a rustic, farmyard aroma. It is particularly well suited to full bodied red wines.
Bourdin Goat Log
Charles de Gaulle once bemoaned: “How can you expect to govern a country that has 246 kinds of cheese?” France—a country about the size of Texas— does have more varieties of cheese, by far, than any other country, and each one is distinct. From among the many, we chose the Bourdin, a classic French cheese, because it’s so delicious, yes, but also because nothing says holidays like a cheese log!
In the cheese lover's paradise of France, the professional cheesemaker learns his craft as painstakingly as an attorney at law. It is with these traditional artisan techniques that the fresh goat cheese has been crafted, making it one much prized by connoisseurs and commoners alike. Taking inspiration from the walnut covered German Brie and the wine soaked Ubriaco, the goat log is also a perfect base on which to add your own touch of flavors. Garnish it with fresh herbs or spices: crushed black peppercorns or a little rosemary and thyme, for instance. Consider marinating it in oil to make this tasty cheese even more exotic. You can even lightly dust it with paprika. Also known as chèvre, goat cheese makes an excellent dessert served with bread and fruit, and commonly appears on European dinner tables as a typical after dinner treat.
The French wines recommended to drink with this unique cheese are modest white wines or rosés. For excellent domestic and international wine selections, please check out the International Wine of the Month Club at www.winemonthclub.com. Join the ranks of those that have the duet of fine wines and cheeses delivered right to your door! Or, treat yourself to other flavorful delicacies or beautiful flora each month through C&H Clubs. At www.chocolatemonthclub.com or www.flowermonthclub.com, we guarantee that you will be delighted with the fine products that come to you each month.
Tasting Notes: This style of fresh goat log is a staple in French markets, and for very good reason. It has a soft and moist texture and a gentle but creamy flavor. While this wonderfully versatile cheese may be eaten by itself, it is the perfect backdrop to let your culinary imagination run wild! It can be paired with fruit—figs would be especially exotic—honey or jam. It also adds depth into any salad. A traditional European way of serving fresh goat cheese is alongside olives and/or olive oils.
Roncal
Roncal cheese is exceptionally popular not only in Spain, its country of origin, but in many regions in the world. The history of this cheese goes back many centuries, if not quite as far back as the Normans. The traditional hand crafted methods of making Roncal are jealously guarded family secrets, unwritten and handed down through verbal communications from one generation to the next. Luckily, one needn't know exactly how it's made to appreciate it immensely.
While we might not know the recipe, we can tell you other interesting facts about this cheese. It comes from a region in the very north of Spain, in the province of Navarre, along Spain’s border with France. Not surprisingly, the name of the area where it is produced is the Roncal Valley. It’s a rural farming community whose inhabitants, according to local laws, are all equally entitled to use any of the pastures of this valley for any livestock of their choice. The laws reflect the fact that the Roncalese are shepherds by tradition. In the middle ages—specifically in 882 A.D., King Sancho García bestowed grazing rights to the inhabitants of the valley as a way of thanking them for great courage shown in a battle against the Saracens.
With such a long history of shepherding in this region, it is no surprise that a governing body has long been responsible for managing elements of the practice. The Valley's Municipal government mandates that sheepherders follow strict time-tables for seasonal grazing. Roncalese farmers move their flocks of Rasa-Aragonesa and Lacha sheep each year, from the winter pastures in La Bardenas Reales in southern Navarre, to the summer pastures higher up in the valley. In this way, milk can be obtained nearly year round, and cheese production continues unabated as it has for centuries. The fact that Roncal has been made for nearly 3,000 years is awesome when you think about it. Some of the registered sheep herds now producing the milk date back to the thirteenth century! In 1981, it became the first the first Spanish cheese to be granted name protection.
Tasting Notes: Roncal has a rich olive-like flavor with nut influences. If you like Manchego, a Spanish cheese more readily available in the States, you will likely appreciate the slightly different Roncal. It is traditionally enjoyed with Navarra red wines from the same region.
Culture Corner |
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Cheese |
Pronunciation |
Recommended Wine/Beer |
Bourdin Goat Log |
BOAR-d’n |
French wines are recommended such as modest white wines or rosés. |
Pont L’Eveque |
PAWHN-leh-VECK |
Try a nice flowery rosé with this cheese. |
Roncal |
Roan-KAHL |
Enjoy Roncal with dry Spanish reds or red Zinfandel or a sweeter wine such as Gewurztraminer. |
