You Stink – and I Love You Moldy Cheese

(Gerry Furth-Sides) While the idea of mold on most types of food is not a pleasing one, the story about mold on more complex cheeses can help change your mind, including those with wonderfully wrinkly rinds such as the one below.  A perfect introduction or introduction to new international cheese choices for  Moldy Cheese Day on October 9.

Langres: Pasteurized cow’s milk, traditional rennet, aged 5 weeks- Tribalat Germain- Langres de Champenois region of France

Receives washings of marc de Champagne during its ripening period of 15-21 days.  The rind is colored with annatto. It features a curdy and slightly springy texture with smooth, subtle flavors, and a long finish.

Pairs with: Laetitia Brut Rosé and or Chamisal Vineyards Rosé and Peloton Cellars Pinot and 2015 Grenache

Shropshire Blue: Pasteurized cow’s milk, traditional rennet- Neal’s Yard Dairy-Colston Bassett and District Dairy, Colston Bassett, Nottinghamshire, England

In short, this cheese is an orange Stilton tinted orange with annatto.  Made at the Coslton Bassett Dairy. As Colston Bassett are some of the last Stilton-makers to hand ladle the curd of their cheese from the vats to the draining tables where it acidifies over & they also do the same thing for their Shropshire Blue.

Creamy, savory cheese with a slight yeasty bite from the blueing.

Pairs with Chamisal Vineyards Estate Chardonnay 2014, Edna Valley

 

 Soumaintrain: Pasteurized cow, traditional rennet, washed-rind with Marc de Bourgogne, aged about 2 months- Berthaut- Soumaintrain (province of Yvonne), Burgundy France, northwest of Dijon

A farmhouse washed-rinded cheese with a very soft, buttery interior.  Cheeses are soft and allowed to drain naturally during production. Soumaintrain is only washed with brine (salted water) which gives the rind a white to orange coloration. It is naturally wrinkled and lightly floral. This cheese has a smooth consistency is soft to the touch, and its flavor is typical of cheeses from the region: quite strong and sweet in the mouth. The Its flavor is reminiscent of heavy cream with a delightful tang.  Won the Gold Medal in Paris in 2013.

Pairs with Cambria Estate Wines 2015 Seeds of Empowerment Chardonnay and Peacock Cellars 2014 Viognier Paso Robles

For detailed information about which cheeses are best and healthy, consult an expert.  Beautiful ways of arranging platters and pairing cheeses are also available at these shops, such as Fromagerie Sophie: www.fromageriesophie.com.

According to Sophie: Some molds have a peppery taste. Others have an intense flavor that includes a bit of bitterness. That bitterness enhances the fruity characteristics of the wine. Once your mouth is covered by the cheese and the flavors have bloomed, you then take a sip of the wine. The wine washes away some of the cheese and mold, reducing those favors to something not so strong. Then the wine’s flavors slowly overtake the peppery and bitter flavors.  During this flavor transition, your palette is pleased by the introduction of the sweet and fruity flavors from the wine.