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):
K: Mild, no small, camembert.
J: Kind of wheaty, soft and mild with a thin, pale rind. Runny inside.
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
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
K: Strong, richer
J: Firmer soft cheese, water/metal smell, stronger, earthy, white powdery rind
K: Solid camembert, mild
J: White rind, slight mushroom flavour, creamy texture
K: Reminded me of cheddar, but not really
J: Medium cheese, orange rind, kind of like…low fat harvarti
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
K: Mild blue cheese aroma, equally mild taste
J: White rind, large blue pockets, tastes like camembert
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…