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Featured Cheese - March 2011

St. Marcellin

Country: France
Cheese Texture/Type: Soft; Bloomy Rind
Cheese Milk Type: Cow
Cheese Age: 30+ days

St. Marcellin is a small, round cheese produced in the South-Eastern French region of Dauphine. It has a nutty flavor and creamy texture, that pairs perfectly with any Rhone red wine. Originally this cheese was made using goat’s milk, although now almost all is made (as is ours) using cow’s milk. The rustic nature of St. Marcellin is echoed in the fact that it most often found wrapped in chestnut or grape leaves, which turn from fresh green to a dark brown as the cheese ripens. It’s wonderful served as an appetizer or snack with olives and a good, coarse salami.

Red Leicester

Country: England
Cheese Texture/Type: Firm
Cheese Milk Type: Cow
Cheese Age: 6 months

Leicester cheese, usually called Red Leicester, is an English cheese, made in a similar manner to cheddar cheese, but is crumblier. It is colored orange by adding annatto extract during manufacture. The fairly mild flavor goes well with most food and wine or beer, and is good for Welsh rarebit. It has a firm texture, which makes it suitable for grating, and it is a good choice for use in cheese on toast or with a baked potato. The taste compliments fruit, pasta, and crackers and is often used in tarts or quiches. At its best, it has a slightly nutty taste.

Brie

Country: France
Cheese Texture/Type: Soft; Bloomy Rind
Cheese Milk Type: Cow
Cheese Age: 30 days

This creamy cheese is made with incredibly rich milk, producing a voluptuous center. Because the wild grasses and flowers flavor the milk, each has a unique flavor, influenced by the flora of a particular time and place. Its silky texture and nutty, whipped cream flavor make it particularly good with a light champagne.

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