Ile-de-France Cheeses | Artisanal cheeses archive | Cheese Atlas

Délice de Saint Cyr: Triple Cream Fromage Boursault

Cheese Atlas — Sat, 28 Aug 2021 10:28:02 +0000

Have you ever dreamed of finding a soft cheese you can eat with a spoon? Dream no more, because Délice de Saint Cyr is here!

Also known as Fromage Boursault

Délice de Saint Cyr is a bloomy rind triple cream cheese selected by Mons Fromager Affineur. It is made in the Île-de-France region of France where the locals called it Fromage Boursault.

Henri Boursault first invented this decadent cheese in 1951 in Perreux-Sur-Marne. He used pasteurised whole cow’s milk enriched with fresh cream in his recipe. As a result, it has an incredibly creamy texture and a fat content that can reach up to 75%.

A recipe unchanged in 70 years

Modern cheesemakers have since made slight modifications to Henri’s original recipe. However, overall, the cheese has not changed much in almost 70 years.

The small wheels are matured for 12 days before packaging. The special packaging creates the ideal microenvironment for the cheese to continue developing for a further month before it is ready for consumption.

Moreover, this guaranteed crowd-pleaser has a mild mushroom aroma, a buttery texture and mild citrus and crème fraîche notes on the palate.

How to serve

Savour this cheese while still young and fresh. Leave it at room temperature for at least one hour before serving and pair it with a fruity white wine like Vouvray, forest berries and a fresh baguette.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Délice de Saint Cyr: Triple Cream Fromage Boursault appeared first on Cheese Atlas.

Brie de Meaux: Real French AOP Brie

Cheese Atlas — Thu, 26 Aug 2021 11:06:58 +0000

Brie de Meaux is the original Brie from Ile-de-France

A real Brie

Brie de Meaux is a traditional soft cheese that is made in the Ile-de-France region of France. It is one of only two Bries to have been granted an AOP stamp. The other one is Brie de Melun.

Brie, the region

The AOP (protected designation of origin) dictates that it has to be made with raw cow’s milk within specified regions of Seine-et-Marne, Loiret, Aube, Marne, Haut-Marne, Meuse, and Yonne. Furthermore, that part of Northeastern France was historically known as Brie.

This cheese has traditionally been made in the region for more than 400 years. However, it only rose to prominence in the late 19th century thanks to the French statesman, Talleyrand, who introduced it at a diplomat’s dinner. It was also favoured by historical figures such as Henry IV and Charlemagne.

Making Brie de Meaux

Unlike other soft white mould cheeses like Camembert, Brie is made in larger wheels (up to 35 cm/14 inches in diameter) and they are usually quite thin (3 cm/1 inch).

The large flat shape also means that the surface moisture evaporates quite rapidly. As such, the wheels can be allowed to drain under their own weight and do not need to be pressed. Maturation takes up to 10 weeks at which point they have a white bloomy rind that is imparted by the Penicillium candidum mould.

What Brie de Meaux tastes like

Furthermore, the cheese ripens from the surface towards the centre. As such, the best time to enjoy a Brie is when at least half the thickness is soft and creamy and the centre is still a bit firm and chalky.

By this point, the pâte has developed a distinct straw colour and is smooth and velvety at room temperature. On the palate, it is sweet and buttery with tantalising notes of mushrooms and almonds.

When to serve Brie

Traditionally, the French have an entire course dedicated to cheese at a meal, usually before dessert. However, Brie de Meaux can also be served as an appetizer.

Before serving the cheese, it is imperative that you take it out of the fridge and allow it to get to room temperature. This will typically take 30 minutes to 1 hour. This process liberates the more subtle aromas and flavours and also allows the texture to ooze.

How to present Brie de Meaux

Moreover, it can be served at the table as an entire wheel or a wedge. If serving a wheel, be sure to give your guests a guide for the serving size by cutting a couple of slices off.

Once again, etiquette is very important here. Don’t cut off the tip of the cheese, which is often the most flavourful part. Instead, cut along the side of the wedge. This will ensure everyone get to try each part of the cheese.

How to enjoy Brie like the French

This wonderful soft cheese has so much depth of flavour that it can actually be served on its own. The rind is edible and is actually packed with flavour. So, don’t leave it behind!

If you do want to add some pairings, a warm crunchy baguette is a good starting point.

I can hear you thinking… How about other cheeses? You can go for a very nice 3 cheese platter here with a semi-hard Comté (France’s favourite cheese!) and the delectable blue, Roquefort.

What should I drink with Brie de Meaux?

Looking for some boozy inspiration? It is absolutely critical not to serve red wine with Brie. The tannins in the wine and the salt in Brie do NOT mix well.

Instead, go for a fresh white wine like Chardonnay or a fruity Chinon. Want something a bit more left-field? Try a Blonde Ale.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Brie de Meaux: Real French AOP Brie appeared first on Cheese Atlas.

Persillé de Rambouillet: Goat’s Milk Blue Cheese

Cheese Atlas — Sat, 20 Jun 2020 00:34:58 +0000

Persillé de Rambouillet is a goat’s milk blue cheese originating from a small farm in the Ile-de-France region of France.

Made on an idyllic farm

La Ferme de la Tremblaye is an idyllic farm that is located in Rambouillet, a commune in the Yvelines department, some 45km South-West of Paris. Some 100 cows and 700 goats, as well as a tiny farmhouse cheesemaking facility, call it home.

First established just over 50 years ago, the farm now makes more than 30 different cow’s and goat’s milk cheeses. One of those is a unique blue cheese.

Rambouillet’s Blue

Persillé de Rambouillet (which translates to Rambouillet’s Blue Cheese in English) is a semi-soft blue cheese made using the farm’s pasteurised goat’s milk.

Underneath an elegant ash coated rind lies an incredibly creamy and smooth white pâte with a beautiful marbling of blue veins.

Overall, this cheese perfectly balances the traits of goat’s milk with blue mould. The aroma is strong and very “blue”. Furthermore, on the palate, it is salty and tangy and packs quite a punch.

How to pair Persillé de Rambouillet

Enjoy this robust blue with something sweet. We recommend cherries and figs. Wash it all down with a glass sweet Riesling or Moscato.

The post Persillé de Rambouillet: Goat’s Milk Blue Cheese appeared first on Cheese Atlas.

Briard à la Truffe: Truffled Brie Cheese

Cheese Atlas — Wed, 13 May 2020 00:44:27 +0000

Is there anything more decadent that a creamy soft cheese mixed with black truffle? Read on to learn about this French delicacy called Briard à la Truffe.

About Briard à la Truffe

Briard à la Truffe d’Eté is a soft cheese made by Fromagerie Rouzaire in the Île-de-France region in Central France.

Brie is an historic part of the modern Île-de-France region that has become synonymous with soft cheese in modern times. Moreover, the locals call themselves Briards and the Fin Briard cheese is one of their finest products.

The Rouzaire family

The Rouzaire family is synonymous with cheese in France. It first started with Louis and Blanche Rouzaire who opened up a cheese shop in Paris in 1938.

In the 1960’s, they expanded into affinage and, current boss, Marc Rouzaire is a third generation affineur.

How Briard à la Truffe is made

The Rouzaire family mature wheels of their Fin Briard for four weeks in an underground cellar and then slice them in half horizontally. Afterwards, they cover the bottom half with a mixture of black Périgord truffles, crème fraîche and Mascarpone.

Finally, the two pieces are put back together and the whole wheel is matured for a further month. This allows the formation of a homogenous rind around the cheese.

Tasting guide

Overall, the cheese’s aroma is dominated by the earthiness of the truffles. It will take you on a journey to the hazelnut and oak forests of Périgord.

Fin Briard has a rich buttery texture and the truffles infuse throughout perfectly to complement its delicate lactic flavours.

How to serve Briard à la Truffe

Enjoy with a warm crusty baguette and a glass of Sauvignon Blanc.

Enjoy on your Christmas cheese platter with a delicious Comté and Roquefort.

The post Briard à la Truffe: Truffled Brie Cheese appeared first on Cheese Atlas.

Brie de Nangis: Pasteurised Brie from Île-de-France

Cheese Atlas — Wed, 29 Apr 2020 01:18:43 +0000

About Brie de Nangis

Brie de Nangis is a buttery soft cheese that originates from Nangis in the Ile-de-France region. It is a traditional cheese that almost disappeared from production but has seen a revival in the past few decades.

Brie is a word that is thrown around a lot with soft cheeses. However, only cheeses that are made around the Seine-et-Marne and Yonne regions can be called Brie. Furthermore, that region in the Northeast of France was historically known as Brie.

How Brie de Nangis is made

Unlike Camembert, Brie is made in larger wheels (up to 35cm in diameter) and they are usually quite thin.

Local artisans make this particular Brie using pasteurised cow’s milk and mature the wheels for 6 weeks. The end result is a creamy cheese with a slightly chalky centre that becomes runny with age.

Overall, it has a rich savoury pâte with a gentle tang near the rind. Its egg custard texture has subtle mushroom notes that are reminiscent of forest floor and steamed cauliflower.

Serving guide

Leave at room temperature for at least one hour then spread on a crusty baguette with a tart paste. Wash it all down with a glass of Sauvignon Blanc.

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