Monday, January 28

Brebisrousse D'Argental (Lyon, France)

Served with truffled mushroom pate

They say: "...Despite the brine washing, Brebisrousse is more creamy and lactic than pungent, with a delicate sweetness. It will ooze satisfyingly across the cheese board. 'Brebis' is French for sheep and Rousse refers to the color of the cheese."

Cmoore says: My notes on the tasting sheet read: "Fun Rind! Buttery! Yum! Salty! Yum!" (verbatim). A washed-rind cheese made of sheep's milk is an oddity, particularly featuring the bright orange rind casing the Brebisrousse (they add a bit of coloring). The buttery, salty pungency doesn't quite hit the mark of our "stinky" cheeses, and the smooth, luscious paste earns Brebisrousse a spot under the, well, "luscious" category.

Suggested Pairings: Gewurtztraminer, Dubbel, Tripel, Baltic Porter


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