{"id":3345,"date":"2023-08-17T03:04:47","date_gmt":"2023-08-17T03:04:47","guid":{"rendered":"https:\/\/www.sutyo.com\/how-to-build-a-better-cheese-board-passport-to-france\/"},"modified":"2023-08-17T03:04:47","modified_gmt":"2023-08-17T03:04:47","slug":"how-to-build-a-better-cheese-board-passport-to-france","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/how-to-build-a-better-cheese-board-passport-to-france\/","title":{"rendered":"How to Build a Better Cheese Board: Passport to France"},"content":{"rendered":"
\n

Editor\u2019s note: Lynda Balslev shared with us the<\/em> top cheeses from Denmark <\/em><\/a>and recently wrote a <\/em>book on charcuterie and cheese<\/em><\/a>. She has graciously agreed to share her secrets for making gorgeous cheese boards.<\/em><\/p>\n

<\/p>\n

\"\"

\n

French Cheeseboard photo credit Lynda Balslev<\/p>\n<\/figcaption><\/figure>\n

As the saying goes, what grows together goes together\u2013and this adage certainly applies to a cheese board. Let the season and terroir of France guide your summery cheese board arrangement. Imagine a sunset gathering in the hilly vineyards of southern France with distant views to the sparkling Mediterranean. Create a cheese board that conveys this vision, inspired by this region\u2019s natural abundance and mode de vie that is at once casually elegant and inviting. Arrange a selection of cheeses that are lush, floral, and nutty, with a touch of salt to greet the summer heat. Accompany with ripe stone fruit and briny bites that reflect the season\u2019s bounty, then tie the experience together with wines that pair with the cheese in their mutual expression of the local terroir.<\/p>\n

\u00a0<\/p>\n

The Cheese<\/h2>\n
<\/p>\n

\"\"

\n

Buche de chevre<\/p>\n<\/figcaption><\/figure>\n

B\u00fbche de Ch\u00e8vre<\/a> is a soft-ripened cheese made from pasteurized goat\u2019s milk. It\u2019s primarily produced by dairies in the central Poitou-Charentes region, but it can be produced anywhere in France. The cheese is formed in logs (b\u00fbches) and aged for a minimum of seven days for a fresh cheese or two months for a mature cheese. During this time a bloomy, white mold crust develops, encircling a creamy, flaky interior. The flavor is mildly sweet with a slight tang. Accompany with stone fruit, runny honey, and fresh baguette. Pair with a crisp, mineral white Sancerre or Proven\u00e7al ros\u00e9.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"\"

\n

Ossau Iraty<\/p>\n<\/figcaption><\/figure>\n

Ossau-Iraty<\/a> is a semi-hard pasteurized sheep\u2019s milk cheese from the French Pyr\u00e9n\u00e9es. It\u2019s made with milk from herds that graze in the mountainous pastures. The cheese is produced by dairies and co-operatives that draw their supply from local farms and dairies. The cheese is aged for a minimum of six months and is AOC protected. It has a smooth, dense ivory paste with buttery, nutty, and hay notes. As the cheese ages, it becomes sharper and saltier in flavor and develops calcium crystals. Accompany Ossau-Iraty with briny pickles, olives, fresh fruit, and cured meats, such as sausisson sec or jambon to complement the cheese\u2019s nuttiness and salt. Pour a white northern Rh\u00f4ne blend (Marsanne and Roussanne), or a medium-bodied red Rh\u00f4ne blend. Istara is a producer of Ossau-Iraty.<\/a><\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"\"

\n

Fourme d’Ambert<\/p>\n<\/figcaption><\/figure>\n

Fourme d\u2019Ambert<\/a> is one of France\u2019s oldest cheeses, dating back to the Roman period. It\u2019s produced in the village of Ambert in the Auvergne-Rhone-Alpes. The production is both cooperative and artisanal, and the name is AOC protected. Fourme d\u2019Ambert is a semi-hard blue cheese made from cow\u2019s milk. The curds are packed in cylindrical molds (fourmes) and matured for two to three months. The interior paste is velvety, fruity, and slightly earthy in flavor. It\u2019s the mildest of blue cheeses, less spicy than its iconic neighbor, Roquefort, which makes for a smooth and easy-going addition to a summery cheese board. Accompany with stone fruit, pears, walnuts, and honey. Pair with a white northern Rh\u00f4ne blend (Marsanne and Roussanne) or a medium-bodied red Rh\u00f4ne blend.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"\"

\n

Brebirousse<\/p>\n<\/figcaption><\/figure>\n

Brebirousse d\u2019Argental<\/a> is a silky, soft-ripened sheep\u2019s milk cheese produced by Fromi in the Rh\u00f4ne-Alpes region. It has a white mold rind notably speckled with orange, which is created by annatto, a natural food dye. The interior is rich, smooth, and dense when young. As it matures, the paste softens and is runny at room temperature. The flavor is buttery, milky, and salty, with a hint of mushroom. Accompany with ripe stone fruit, honey, and baguette. Pair with a medium-bodied red Rh\u00f4ne blend.<\/p>\n

\u00a0<\/p>\n

Wine pairings<\/h2>\n
<\/p>\n

\"\"

\n

French cheeseboard wines <\/p>\n<\/figcaption><\/figure>\n

White<\/h3>\n

A crisp, flinty Sancerre will cut through the creaminess of goat cheese without overwhelming it, and its fruit will complement the sweet notes in the cheese. Domaine Roc de l\u2019Abbaye \u2013 Florian Mollet Sancerre Tradition Cuv\u00e9e<\/a> is a flint terror wine in the Sancerre appellation with floral, citrusy, and flint aromas, complemented by elegant acidity.<\/p>\n

A medium-bodied northern Rh\u00f4ne white wine blend (Marsanne and Roussanne) pairs well with bloomy, creamy, buttery, cheeses as well as smooth mild blue cheeses. Medium-bodied and dry, with moderate acidity, it pairs well with all milk sources. Domaine Rousset Crozes- Hermitage Blanc<\/a> is an 85% Marsanne and 15% Roussanne blend. Grown on powdered granite with clay and gravel, with fresh aromas of peach, apricot, orange, and honey. The palate is round and acidic with stone fruit, citrus, and flint, with a ripe and mineral finish.<\/p>\n

\u00a0<\/p>\n

ros\u00e9<\/h3>\n

A crisp, bright Proven\u00e7al ros\u00e9 pairs well with fresh goat cheese and mild bloomy rind cheese. Ch\u00e2teau La Coste Ros\u00e9 <\/a>is a Syrah, Grenache, Cabernet, Cinsault blend from the C\u00f4teaux d\u2019Aix- en-Provence region. Well-balanced with a refreshing finish, it offers aromas of citrus, peach, pear, and exotic fruits.<\/p>\n

Red<\/h3>\n

A medium-bodied C\u00f4tes du Rh\u00f4ne blend is famously versatile and drinkable. Medium-bodied with balanced tannins, red stone fruit, and spice notes, it complements nutty, medium-strength, and mildly earthy cheese. E. Guigal C\u00f4tes du Rh\u00f4ne Red<\/a> (Syrah, Grenache, Mourv\u00e8dre) is full and round on the palate, led by plummy Syrah, with blackberry, blackpepper, and a hint of garrigue.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"\"<\/p>\n<\/figure>\n

Accompaniments<\/h2>\n

Saucisson sec (dry salami)<\/p>\n

Jambon de Bayonne (cured ham)<\/p>\n

Fresh stone fruit (apricots, cherries, peaches)<\/p>\n

Tapenade, Olives, Nuts, Pickles such as Dilly\u2019s Pickles mild cauliflower<\/a><\/p>\n

Lavender honey<\/p>\n

\n

Accoutrements<\/h2>\n

Olive wood board<\/p>\n

Small mason jars for olives, nuts, and honey<\/p>\n

Fresh garden flowers and herb sprigs, such as lavender, rosemary, thyme<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Editor\u2019s note: Lynda Balslev shared with us the top cheeses from Denmark and recently wrote a book on charcuterie and cheese. She has graciously agreed to share her secrets for making gorgeous cheese boards. French Cheeseboard photo credit Lynda Balslev As the saying goes, what grows together goes together\u2013and this adage certainly applies to a … Okumaya devam et “How to Build a Better Cheese Board: Passport to France”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3345","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3345"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3345\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}