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Chèvre from Beaujolais

Beaujolais
Galette du Beaujolais – chèvre from Beaujolais

For my part, I think it comes a lot of good from Beaujolais. Most famous are probably the wines and I definitely have a taste for them, even if I stay away from Beaujolais Nouveau. The hysterical times are over. But it was fun. Recently, however, I have had the pleasure of becoming acquainted with chèvre from Beaujolais. So if most beaujolais wines, but not all of them, are light and fruity, then in return they are chèvres from the region that has come my way, not at all. On the contrary. Quite striking. Even though the first cheese I got was so rammed that all the hair on me stood straight out, and I have tasted a little of each, it went in return to the affineur, and a new supply was sent. Milder and in good condition, but with a clear and distinct message that there is character.

Galette du Beaujolais

It was called Galette du Beaujolais, shaped like a flat donut. With slight mold growth, otherwise a little Geotrichum that will rule the ground. It stagnates mold growth and forms such a fine rough surface. Pretty big for chèvre to be. From the southwest in Beaujolais, right on the border of the Loire. Now it should be said that the Loire as an administrative area is much larger than what most of us think of with the Loire Valley. This cheese appears to be a heavyweight in a positive sense. It has fullness and power, is in good balance and gives a marked, but good mouthful of chèvre. Pretty firm in consistency, but just to make it clear, it’s a creamy goat cheese.

St Gamay

Do not know who came first, the grape or the cheese, does not matter, but suspects that it was the grape. However, the cheese appears to be sacred, since it has been named St. Gamay. From a small area called Claveisolles, and it is not a metropolis, on the contrary with its around 650 inhabitants. If the first described cheese is large and strong, this is a fairly small power plug with its modest 25 grams. What it does not have in size, it makes up for in radiance, so to speak. Small minipuck this here. Some mold, some milk fungus, some hair and rashes of blue mold. This is what makes one on the last course, (about chèvre) not dare to eat it. Cheese is milk, salt, mushrooms and bacteria. If you think it’s scary, then there are other things to be interested in. But of course, sometimes both the fungus and the bacteria, perhaps mostly the fungus, become visible. It is in the spinal cord of us that it is not good. Then I wonder why so many people like blue cheese. That said, it’s a blue cheese from the area called Persille du Beaujolais. It is made from pasteurized cow’s milk so it does not fit in here.

Beaujolais
St. Gamay – to understand that someone becomes skeptical.


They should now have the French, they are not easily intimidated. And if you want to learn a little about the mood of the people of Beaujolais, then you must read an old satirical novel called A House of Wrath by Gabriel Chevallier.

To drink to

Drink locally. Although some people think that ripened chèvre can be enjoyed with a fruity red wine, I prefer the white one. Maybe Brown Beaujolais Chardonnay Classic 2020, could be something? I must admit that I have not tasted it so the recommendation is made on the basis of the description.

All American Cheese

It just so happened that one of my local purveyors of fine cheese announced the arrival of some American cheese. From no less than Jasper Hill Farm. This is a rare occasion worth celebrating. Being a European we have more than enough cheese to dig into, but then there are some artisan American cheeses that really is worth savouring.

American cheese?

I think most Europeans are pretty ignorant when it comes to American cheese. All the more important that we get introduced to some of the real gems. Philadelphia is the most famous American cheese around here. American brand rather, just as the Jarlsberg is more of a Norwegian brand, a strong one though, than a Norwegian cheese.

Cellars of Jasper Hill

Direct from Greensboro, Vermont, USA there came Bayley Hazen Blue and Harbison. The first from unpasteurised cows milk, and a cheese that truly belongs to this blog. Te other one, Harbison, from pasteurised cows milk, and as such not really something I deal a lot with. But alas, it is a good one.

No need to exclude it, taste is more important than anything, in my opinion at least. And this is a good cheese.

Raw-Milk Cheese Appreciation Day

Having said that though, this Saturday is Raw-Milk Cheese Appreciation Day. 18th April that is. Make it an opportunity to savor some unpasteurised cheese, of any kind really. Well, not all my readers have that opportunity, but still there are possibilities. Se your local cheesemonger, they will help you out.

Enjoy!

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