Armed with our purchases from Cora, Kookie and I had a nice cheese tasting on Saturday evening. We had a lot of cheese, so the first task was to take down all the names and make a score chart so we’d remember which was which. We cut up a freshly-baked (shrink-wrapped) baguette, also from France, jotted down notes and flavour comments – we’re not professionals, but we can still say things like ‘strong’, ‘nutty’, etc. – and took pictures, of course.
We tasted a total of 14 cheese, which were (in tasting order):
Pié d’Angloys
K: Mild, no small, camembert.
J: Kind of wheaty, soft and mild with a thin, pale rind. Runny inside.
Rigotte D’Échalas
K: Tastes old, is it expired? (lol!) Has slight smell.
J: Texture = mushy, like frishkäse. Strong initial flavour of…”plain” =S Orange rind.
Le Crottin de Chèvre
K: Sustained, nice aftertaste. Smells.
J: Hard for a goat cheese, mild initial flavour, the rind is pretty tasty (salty and buttery)
Moulé et Affiné en Berry (or something to that effect)
K: Milder than previous
J: Sharper than Le Crottin, slight mushroom flavour
Chamois d’Or
K: Camembert, nothing special
J: Really soft, thin rind, kind of fruit and buttery
Le Brin Pavé d’Affinois
K: Soft, rich, not smelly, firmer than Chamois
J: Very mild, soft, orange rind, slight gummy texture, buttery flavour
Coeur de Lion
K: Not smelly, firmer texture
J: Firmer, slightly sharp, powder white rind, mushroomy
Roitelet
K: Strong, richer
J: Firmer soft cheese, water/metal smell, stronger, earthy, white powdery rind
Camembert Président
K: Solid camembert, mild
J: White rind, slight mushroom flavour, creamy texture
Port Salut
K: Reminded me of cheddar, but not really
J: Medium cheese, orange rind, kind of like…low fat harvarti
Rochebarron
K: It’s cheese =) Strong aroma.
J: Ashy grey rind with a smoky flavour
Manchego pur Brebis
K: Sorta like parmigiano in hardness. Nutty.
J: Hard, nutty and buttery rind
Bresse Bleu
K: Mild blue cheese aroma, equally mild taste
J: White rind, large blue pockets, tastes like camembert
Saint Agur
K: Blue. Strong flavour. Reaches the nose. Nutty.
J: Sharp, stinky, salty.
For our favourites, Kookie recommends the Manchego and the Pié d’Angloys. I also recommend the Manchego (that rind! Yum…) and also the Saint Agur, because I think it goes great with a little bit of bread.
We were so full after our cheese tasting, and I still have more than half the cheese left. That night, I went to sleep dreaming of Manchego…
How mucg did the Pié d’Angloys cost? Am intrigued…will hunt this down in Leuven.
Oh wow, I sounded like completely ignorant in that one. But then again, I am fairly ignorant about cheese. That’s why I enjoyed the cheese tasting so much. It was a learning experience.
About the price, Janet should be able to tell you, if she kept the receipt.
And that night, I burped St. Agur.
Oui: the Pié d’Angloys cost 2.25EU for 200g. I would recommend this one – it’s really nice and spreadable (would probably go well on potatoes or some other veggie as well)…mmm =)
The cheese tasting was fun!!! We could do it again with other cheeses (from Globus, maybe?).