Sunday, January 27

Brunet (Piedmont, Italy)

Served with porcini honeycomb

They say: "Brunet is one of the many fresh Piedmontese cheeses that are so delicate, they have to be transported in cupcake holders. The goat that makes the milk for Brunet is actually a brunette; the label shows her sporting a long, luxurious coat of brown fur and fine stiletto hooves. Even Italian goats know how to dress! Brunet cheese looks like a flattened out, wrinkly Brie. It has a supple coating of mold with a dense, almost flaky paste and a runny, creamy texture towards the rind. It ages for about a month. At this stage, it is tangy, salty, lactic, and acidic yet not overpoweringly goaty."

Cmoore says: Ahhh, the Brunet. At points it vies with Truffle Tremor for the spot of cmoore's favorite cheese. The small, soft disk of fermented goat's milk bears the brilliant white coat characteristic of bloomy rind cheese. Right now it is ripe (read: runny), creamy, salty, and generally delicious. The porcini honeycomb we serve as an accompaniment is, to bring back a moderately antiquated expression, simply to die for: savory, slightly earthy porcini oil drizzled over a runny honeycomb. Divine, and lovely with a crisp sparkling or white wine to cut through the rich paste.

Suggested Pairings: Rose, Cava, Rose Cava, Pinot Gris, Frambozenbier, Lambic

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