Monastic Archives | Cheese Atlas

Herve

Cheese Atlas — Sun, 17 Jul 2022 01:08:05 +0000

The Belgians definitely know their way around monastic soft washed rind cheeses. And, without a doubt, Herve is their most famous export.

Where does Herve come from?

Herve is a soft washed rind monastic cheese that is produced from raw or pasteurised cow’s milk that dates back to the 13th century. It gets its name from the ancient town of Herve, which is at the centre of Pays de Herve. This region is the geographical area of production and ripening of the cheese.

How is Herve made?

Each square brick of Hervé is made using fresh local cow’s milk that is gently heated before rennet is added. The resulting curds are cut into very small pieces and part of the whey is drained.

Afterwards, the cheesemaker pours the curds into the signature square moulds where they drain overnight without any mechanical pressing. Finally, they remove the formed cubes and rinse them in a brine bath.

The cheeses are then ripened in a cellar with constant temperature and humidity during which time they are washed in a beer solution and turned twice a week. This is repeated for between 4-6 weeks

How to serve Herve

The most common version of this cheese is shaped as a small brick and has a glossy, sticky orange-brown rind. Its paste is mostly soft and with a slightly chalky centre. When young, Herve’s aroma is mild and its flavour sweet. As the cheese matures, its aroma becomes yeastier and it develops a spicier flavour profile.

Since it is fully flavoured, Herve is best enjoyed with dark bread and beers. Actually, It is one of the most popular cheeses in Belgium.

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 Herve appeared first on Cheese Atlas.

Epoisses de Bourgogne: France’s Most Famous Smelly Cheese

Cheese Atlas — Sun, 29 Aug 2021 06:35:00 +0000

So stinky that it was banned on the metro (or so goes the urban legend). Read on to discover France’s most famous (or is it infamous?) soft washed rind cheese, Epoisses de Bourgogne.

Ripe Epoisses de Bourgogne – Cheese Atlas

Where Epoisses is made

Epoisses de Bourgogne is a famous soft washed rind cheese that has been made in Bourgogne, France since the start of the 16th century.

The story of this traditional stinky cheese begins in a tiny eponymous village at the start of the 16th century. The local community of Cistercian monks developed the recipe and would eventually pass it on to the local farmers.

How Epoisses de Bourgogne is made

The farmers would go on to make slight adjustments to the production and affinage but the cheese has been largely unchanged since the 19th century. Fresh milk from local cows undergoes a slow coagulation process which can last up to 24 hours. The resulting curd is then allowed to drain naturally with no pressing. After 48 hours, the cheesemaker rubs the wheels with dry salt and leaves them to dry further.

Finally, the last step of maturation (4 to 8 weeks) involves the dried cheese being moved to affinage caves where they are washed up to 3 times a week in a mixture of Marc de Bourgogne, Brevibacterium aurantiacum and water. This gives the Epoisses its eye-catching orange, wrinkly, sticky rind.

What it tastes like

Its aroma is very strong and reminiscent of damp forest undergrowth. Actually, its smell is so powerful that there is an urban legend that is was actually banned on the Métro in Paris.

However, the cheese’s flavour is incredibly complex and delicate, with salty and spicy notes. This cheese has a very long finish and will linger long after consumed.

How to pair Epoisses de Bourgogne

Enjoy Epoisses de Bourgogne at room temperature with a Marc de Bourgogne or a dark Belgian or French ale.

Conclusion

In conclusion, Epoisses is undeniably a cheese with a storied past and a richly complex flavour profile that has enchanted palates for centuries.

Its unique combination of creamy interior, pungent aroma, and earthy, savoury notes makes it a true gem in the world of cheese. Whether you’re a seasoned cheese connoisseur or a curious food enthusiast, Epoisses is a cheese that demands attention and respect.

The post Epoisses de Bourgogne: France’s Most Famous Smelly Cheese appeared first on Cheese Atlas.

Tête de Moine: Swiss Cheese Flowers

Cheese Atlas — Sat, 28 Aug 2021 23:04:15 +0000

Shave Tête de Moine using a girolle and you will have cheese flowers you can eat

Where Tête de Moine comes from

Tête de Moine is a semi-hard cheese made in the Bernese Jura Mountains of Switzerland. Its origins date back to the 14th century and the picturesque Bellelay Abbey in Saicourt.

In the beginning, the local monks made this cheese using local cow’s milk as a means to pay the local council for their rent at the abbey. Over the last 800 years, the recipe has largely remained untouched. However, it is now made on a much larger scale and exported to over 40 countries around the world.

Protected by the AOP

The AOP awarded Tête de Moine a stamp in 2001 in a bid to protect its origins and unique production techniques. Furthermore, the AOP dictates that the dairies can only use raw cow’s milk that is freshly delivered daily from the farm.

Firstly, the cheesemaker adds cultures and rennet to transform the milk into curd. Afterwards, they cut the curd and gently heat it before transferring into cylindrical moulds to be pressed.

How Tête de Moine is matured

Thereafter, they move the wheels to a cellar to mature for a minimum of 2 months. During this time, an affineur regularly brushes the wheels with a salt and water mixture.

The end product is a semi-hard cheese with a rusty red natural rind. Its aroma is quite pungent, specially when the top of the rind is cut.On the palate, this cheese is nutty, fruity and aromatic.

How to serve Tête de Moine

This unique cheese is best enjoyed shaved. You can do this using a sharp knife or you can used a Girolle. This ingenious cutter which has been specially designed for this purpose. Watch the video above for a demonstration.

Wash it all down with a glass of Sauvignon Blanc, Chardonnay or a Cider.

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 Tête de Moine: Swiss Cheese Flowers appeared first on Cheese Atlas.

Munster: Alsace’s Most Famous Cheese

Cheese Atlas — Sat, 20 Jun 2020 00:49:51 +0000

About Munster

Munster is a washed rind cheese that is made in the Vosges mountains in Eastern France. The locals call it simply Munster or Munster Géromé.

Mentions of this cheese date back to the 7th century when monks used to make it using local raw cow’s milk. Actually, the name of the cheese is believed to have been adapted from the word “Monastery”.

Where Munster is made

In fact, this historical cheese has been protected by an AOP stamp since 1969. The AOP restricts the production to seven departments in the East of France.

Moreover, the cheesemakers have to use the summer milk of Vosgiennes or Simmental cows. In the summertime, the cows graze in the higher mountain pastures and produce richer, more flavourful milk. This milk is high in protein and fat and is perfect for cheese making.

The AOP dictates that Munster has to be matured for 14 to 21 days. During the maturation period, the artisans hand-wash the wheels with a proprietary brine mixture.

Overall, this mixture imparts an orange tinge and a very strong aroma to the rind. Underneath, the straw-coloured pâte is unctuous when ripe and has a rich, savoury and slightly tangy flavour.

Pairing with Munster

An Alsatian Gewürztraminer will perfectly complement this full-flavoured stinky washed rind.

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 Munster: Alsace’s Most Famous Cheese appeared first on Cheese Atlas.