It is indeed a privilege to live in a country with such a cheese cult. The variety is simply stunning. In the past few weeks, I have been rediscovering a couple of my earlier favorites.
Epoisses
So creamy and tasty. It must be savoured at room temperature when it has reached maturity. Your professional fromager will ask you when you want to eat the cheese and will help you select the right one.
Burgundy wines are ideal to accompany it. Either red or white. My suggestions would be:
- Red – Chambertin
- White – Chablis Grand Cru
Saint Félicien
Impossible to describe really. Again extremely creamy. You would think you are in the stable when you eat. Quite a strong cheese.
I would go for a dry red wine only and from the Rhône region.
- Red – Château Neuf du Pape
