SEE ALSO: The Sheep’s milk version from the d’Argental range →

Made in the Jura Mountains

Vacherousse d’Argental is a soft washed rind cheese selected by Fromi in France’s Jura Mountains. Vacherousse means “Red Cow” in France and it is a very fitting name for this gorgeous soft cheese due to its orange natural rind.

The d’Argental range

Fromi is a specialist cheese distributor based in Kehl, Germany. It is only a stone’s throw away from the French city of Strasbourg, across the border. Their d’Argental range of quality French cheeses also includes the very popular Brebirousse, Chèvre and Crémeux.

How Vacherousse d’Argental is made

Production of Vacherousse begins with the young wheels being washed in a brine and annatto mixture. Afterwards, the cheesemaker sets aside the wheels for 3 weeks to mature. During that time, a thin velvety white mould forms on the surface . The mould provides a striking textural contrast with the bright orange rind underneath.

What it tastes like

The end product has a sticky rind and soft oozy centre with mellow flavour and aroma. It is reminiscent of fresh wet grass with a hint of meatiness. Moreover, its texture is so creamy that it melts like butter, both on the board and in your mouth. The rind is slightly earthy and actually quite palatable. 

Overall, Vacherousse d’Argental is the ultimate gateway washed rind for the cheese lover looking for slightly more subtle flavours and aromas.

Serving Vacherousse D’Argental

Leave at room temperature for at least one hour before serving and enjoy with a glass of fruity Riesling.

Thank you for reading

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Made in Auvergne

Crémeux d’Argental is a triple cream soft cheese made from cow’s milk in the Auvergne Rhône-Alpes region of France. It forms part of the d’Argental range of quality cheeses selected by Fromi which also includes the likes of Vacherousse, Brebirousse and Chèvre.

History of the d’Argental range

Xavier David founded Fromi in Kehl, Germany, in 1969. In fact, the town is just across the border from Strasbourg in French Alsace. Unsurprisingly, the company chose to specialist in curating French artisanal cheeses. Working closely with a number of small dairies, they launched the d’Argental range in 1985.

A velvety white mould

Unlike Vacherousse and Brebirousse, Crémeux d’Argental has a white mould rind. Hence, its aroma and flavour profiles are a bit more subtle.  Furthermore, it has a silky and buttery mouthfeel and its pâte is savoury with a hint of fresh grass. Its white mould rind is edible and has a mild mushroom quality.

How to serve Crémeux d’Argental

Enjoy this spectacular oozer at room temperature with kalamata olives, hot salami and a glass of Champagne. Moreover, when ripe, it can be easily spread across a warm crunchy baguette for a decadent snack!

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 Crémeux d’Argental: Triple Cream from Auvergne appeared first on Cheese Atlas.

Made in Auvergne

Brebirousse d’Argental is a soft washed rind cheese selected by Fromi in the Auvergne Rhône-Alpes region of France. Undoubtedly, in a region that is famous for cow’s milk cheeses, this sheep’s milk washed rind stands out from the crowd.

The d’Argental range

Fromi is a European specialty cheese distribution company based in Kehl, Germany. Moreover, it is located just across the border from French Alsace.

Subsequently, its strategic location has allowed the company to build a strong relationship with a number of French artisanal dairies. As a culmination of this strong bond, they launched their d’Argental range of quality French cheeses in 1985.

Presently, their amazing range has grown to include a very large number of French cheeses. Three of their most popular cheese are Vacherousse, Crémeux and Chèvre d’Argental. 

The red ewe

As for the Brebirousse, artisanal cheesemakers in Auvergne actually use pasteurised sheep’s milk to make this annatto-washed wonder. Fittingly, its name means “red ewe” in French.

Unsurprisingly, a ripe Brebirousse has a spectacular oozy texture and a dreamy grassy aroma. Furthermore, its flavour palette oscillates between sweet and savoury, with nutty and creamy notes.

How to serve Brebirousse d’Argental

Without a doubt, you will want to leave this cheese at room temperature for at least one hour before serving. Spread on a warm crusty baguette and wash it all down with a glass of bubbly Cava.

The post Brebirousse d’Argental: Decadent Sheep Milk Cheese appeared first on Cheese Atlas.