Le Valencay

Description

It is said that Valençay was once the shape of a complete pyramid. When Napoleon stopped at the castle Valençay after his defeat in Egypt and saw the cheese, which reminded him of the Egyptian pyramids, he took his sword and chopped off the point. Its taste is mellow and savory to the palate. The pate texture is fine-grained and cream.

Suggestions

Serve on rustic bread. You can also serve with some roasted and salted blanched almonds, olives or various fruits.

Wine pairing

whites from the Loire region such as: Quincy, Reuilly, Sancerre

Le Crottin de Chavignol AOC

Description

The flavour of Crottin de Chavignol is subtle and slightly nutty. In its youth, its dough is solid and compact, and its rind is white. It can be quite fresh or very dry, depending on the number of days it ripens. If it ripens a lot, the dough becomes crumbly and the mould on the rind matures into a bluish colour. The bluish colour doesn't mean that the cheese is no longer edible - quite the opposite.

Suggestions

A classic dish is baked Crottin de Chavignol on a green salad.

Check out the Warm Crottin de Chavignol salad recipe

Wine pairing

White wines, Sancerre Blanc

Le Camembert de Normandie

Description

One of France's most famous cheeses, handmade only from unpasteurised Normandy milk. It is also the cheese the most often copied. The first taste might reveal a mild, slightly salty buttery flavor. Another might uncover Camembert's underlying flavors of mushrooms, garlic or nuts.

Suggestions

Camembert goes well with melons, grapes, sweet berries and sun-dried tomatoes. Its soft, creamy, interior and thin, edible crust are ideal for spreading onto croissants and crackers. Serve Camembert warm, and you've got a delicious, soft cheese spread that's perfect for entertaining.

Wine pairing

Bordeaux St Emilion, Cider brut, Champagne.

Recipe

Deep Fried Camembert