The Cheese thread.......

[mobilehaathi]

Yum. Do enjoy.

The only one in that selection that I have not come across before (the others are regular visitors to my cheese board, though I've not had Gouda flecked with truffles) is pavé d'auge. What is that cheese like?

Aged comté is delicious - I far prefer it to young comet, although the latter is excellent at breakfast time.

Oh, it’s a soft cheese in a square shape. If you’ve ever had pont l’évêque, it is essentially a thicker version. It was recommended by the cheesemonger at the time, and yes it was fabulous.

For those who read French, here’s a bit of a history and description I found online.

Spoiler: French language

Le Pavé d'Auge est considéré comme l'ancêtre du Pont-l'Evêque, dont on sait qu'il remonte au XIIIème, le Pavé d'Auge a connu une très longue éclipse dans l'entre-deux-guerres. A cette époque, ce fromage de Normandie n'était plus guère produit que dans une ou deux fermes de Moyaux, d'où le nom de "Pavé de Moyaux" qu'on lui a longtemps donnée.

Aussi appellé Pavé de Moyaux, le Pavé d'Auge tire son nom de sa forme et de son pays d'origine. Le pavé d'Auge a une forme carrée et haute, de 11 cm de côté, 5 à 6 cm d'épaisseur et un poids de 600 à 800 grammes.

L'affinage du Pavé d'Auge dure entre deux et trois mois en cave fraîche et humide avec lavages.

Choix à l'aspect du Pavé d'Auge : croûte dorée et lisse
Choix à l'odeur du Pavé d'Auge : légère odeur de moisissures et de cave
Choix au toucher du Pavé d'Auge : ferme avec néanmoins
Choix au goût du Pavé d'Auge : prononcé, avec un peu d'amertume

On le différencie du Pont l'Evêque par son goût plus prononcé et le fait qu'il soit beaucoup plus épais. Il possède une croûte clair tirant sur l'orange et un pâte molle jaune à trous.


On le déguste généralement de mai à août.Il s'accompagne très bien d'un cidre.

 

[Scepticalscribe]

Oh, it’s a soft cheese in a square shape. If you’ve ever had pont l’évêque, it is essentially a thicker version. It was recommended by the cheesemonger at the time, and yes it was fabulous.

For those who read French, here’s a bit of a history and description I found online.

Spoiler: French language

Le Pavé d'Auge est considéré comme l'ancêtre du Pont-l'Evêque, dont on sait qu'il remonte au XIIIème, le Pavé d'Auge a connu une très longue éclipse dans l'entre-deux-guerres. A cette époque, ce fromage de Normandie n'était plus guère produit que dans une ou deux fermes de Moyaux, d'où le nom de "Pavé de Moyaux" qu'on lui a longtemps donnée.

Aussi appellé Pavé de Moyaux, le Pavé d'Auge tire son nom de sa forme et de son pays d'origine. Le pavé d'Auge a une forme carrée et haute, de 11 cm de côté, 5 à 6 cm d'épaisseur et un poids de 600 à 800 grammes.

L'affinage du Pavé d'Auge dure entre deux et trois mois en cave fraîche et humide avec lavages.

Choix à l'aspect du Pavé d'Auge : croûte dorée et lisse
Choix à l'odeur du Pavé d'Auge : légère odeur de moisissures et de cave
Choix au toucher du Pavé d'Auge : ferme avec néanmoins
Choix au goût du Pavé d'Auge : prononcé, avec un peu d'amertume

On le différencie du Pont l'Evêque par son goût plus prononcé et le fait qu'il soit beaucoup plus épais. Il possède une croûte clair tirant sur l'orange et un pâte molle jaune à trous.


On le déguste généralement de mai à août.Il s'accompagne très bien d'un cidre.

Yum. Must say that I love Pont L'évêque, Livarot, Munster, and similar cheeses. Sounds as though I would probably enjoy this cheese, also.

 

[Scepticalscribe]

This morning's cheese board included Goat's Maasdamer, aged Comté (18 months, I think), Doruval, Schnebelhorn, and Gorgonzola Cremosa.

 

[Scepticalscribe]

Oh, it’s a soft cheese in a square shape. If you’ve ever had pont l’évêque, it is essentially a thicker version. It was recommended by the cheesemonger at the time, and yes it was fabulous.

For those who read French, here’s a bit of a history and description I found online.

Spoiler: French language

Le Pavé d'Auge est considéré comme l'ancêtre du Pont-l'Evêque, dont on sait qu'il remonte au XIIIème, le Pavé d'Auge a connu une très longue éclipse dans l'entre-deux-guerres. A cette époque, ce fromage de Normandie n'était plus guère produit que dans une ou deux fermes de Moyaux, d'où le nom de "Pavé de Moyaux" qu'on lui a longtemps donnée.

Aussi appellé Pavé de Moyaux, le Pavé d'Auge tire son nom de sa forme et de son pays d'origine. Le pavé d'Auge a une forme carrée et haute, de 11 cm de côté, 5 à 6 cm d'épaisseur et un poids de 600 à 800 grammes.

L'affinage du Pavé d'Auge dure entre deux et trois mois en cave fraîche et humide avec lavages.

Choix à l'aspect du Pavé d'Auge : croûte dorée et lisse
Choix à l'odeur du Pavé d'Auge : légère odeur de moisissures et de cave
Choix au toucher du Pavé d'Auge : ferme avec néanmoins
Choix au goût du Pavé d'Auge : prononcé, avec un peu d'amertume

On le différencie du Pont l'Evêque par son goût plus prononcé et le fait qu'il soit beaucoup plus épais. Il possède une croûte clair tirant sur l'orange et un pâte molle jaune à trous.


On le déguste généralement de mai à août.Il s'accompagne très bien d'un cidre.

I read about Pavé d'Auge this evening; it appears to have been the ancestral cheese that gave rise to Pont l'Évêvque (I've had a cheese which is the older - ancestral - version of the modern Brie de Meaux).

Mmmm. I really would love to taste it as I love that style of cheese.

 

[mobilehaathi]

I read about Pavé d'Auge this evening; it appears to have been the ancestral cheese that gave rise to Pont l'Évêvque (I've had a cheese which is the older - ancestral - version of the modern Brie de Meaux).

Mmmm. I really would love to taste it as I love that style of cheese.

It’s become a new favorite, next time I’m over there in the summer it’s a must get. If you like pont l’évêque, you’ll surely like this one.

 

[Scepticalscribe]

It’s become a new favorite, next time I’m over there in the summer it’s a must get. If you like pont l’évêque, you’ll surely like this one.

I adore pont l'évêque (and Munster, and Livarot, and époisses) - and that style of washed rind cheese (sometimes described as 'aromatic' cheeses). Yum.

This is one I must not just keep an eye out for, but must essay - ever so gently - to twist the arm of my cheesemonger to see if he can obtain some for me.

 

[mobilehaathi]

I adore post l'évêque (and Munster, and Livarot, and époisses) - and that style of washed rind cheese (sometimes described as 'aromatic' cheeses). Yum.

This is one I must not just keep an eye out for, but must essay - ever so gently - to twist the arm of my cheesemonger to see if he can obtain some for me.

The cheesemonger told me the season is March to November with peak between May and August. Certainly inquire!

 

[0388631]

Comte my heart. Get it? Come to my heart...

 

[Scepticalscribe]

Comte my heart. Get it? Come to my heart...

But which one?

Young, middle aged, or gloriously mature? And there may be others that I have missed with such this description.

The cheesemonger told me the season is March to November with peak between May and August. Certainly inquire!

I most certainly shall do so.

 

[Scepticalscribe]

Breakfast comprised freshly squeezed fruit juice (oranges and pink grapefruit), coffee (Ethiopian), and French bread with a selection of cheeses.

The cheeses in question were Comté (aged), blue d'Auvergne, and Gorgonzola Cremosa.

 

[Scepticalscribe]

Comte my heart. Get it? Come to my heart...

Actually, I didn't "get it" until just now, having paid an extended and most enjoyable visit to the cheesemonger's.

I saw the word Comté in your post; to my mind, and especially on this thread, that is all that mattered, not the state of the governor of your circulatory system.

Anyway, cheese: Today's purchases included: Doruval, Époisses, Camembert Rustique, Cashel Blue Mature, Gorgonzola Cremosa, Comté Extra (16 month old; they also had a 10 month old and a 12 month old Comté), Schnebelhorn, Livarot, and Zimbro.

And I still have some incredibly aged amazingly mature Gouda (the kind that is dark amber in colour, and incredibly crystalline when one tucks in).

When visiting the cheesemonger's, I mentioned Pavé d'Auge, and also wondered about wether they still had last week's washed rind thistle rennet cheese (Serra); one of the servers loved it, as did I, and he told me of a four year old child (displaying precociously good taste at an unfathomably early age) who had devoured a helping of the cheese, insisting that the he loved it. Unfortunately, Serra da Estrela had been sold out.

But, the Zimbro I purchased today is not dissimilar.

 

[mobilehaathi]

Actually, I didn't "get it" until just now, having paid an extended and most enjoyable visit to the cheesemonger's.

I saw the word Comté in your post; to my mind, and especially on this thread, that is all that mattered, not the state of the governor of your circulatory system.

Anyway, cheese: Today's purchases included: Doruval, Époisses, Camembert Rustique, Cashel Blue Mature, Gorgonzola Cremosa, Comté Extra (16 month old; they also had a 10 month old and a 12 month old Comté), Schnebelhorn, Livarot, and Zimbro.

And I still have some incredibly aged amazingly mature Gouda (the kind that is dark amber in colour, and incredibly crystalline when one tucks in).

When visiting the cheesemonger's, I mentioned Pavé d'Auge, and also wondered about wether they still had last week's washed rind thistle rennet cheese (Serra); one of the servers loved it, as did I, and he told me of a four year old child (displaying precociously good taste at an unfathomably early age) who had devoured a helping of the cheese, insisting that the he loved it. Unfortunately, Serra da Estrela had been sold out.

But, the Zimbro I purchased today is not dissimilar.

What was the response to pavé d’auge? Did they think they could source some?

 

[Scepticalscribe]

What was the response to pavé d’auge? Did they think they could source some?

The chap who served me - not the owner who is a friend of mine and who was not present - didn't know - and, like me, had never heard of it.

He was interested; and I shall pursue the matter, but, in any business, there is always the trade off between stocking perennially popular cheeses (and, in a cheesemonger's, these will be of a very high standard) such as Comté and Stilton, (which will always sell well, as there is a steady demand for them) and stocking cheeses that are very much a minority taste such as Torta del Casar (which I adore), or last week's Serra de Estrela, most of which was bought by a disbelieving but delighted Brazilian.

Some years ago, when they stocked the wonderful Torta del Casar, I and one other customer loved it, but, unfortunately, nobody else did.

 

[arkitect]

What was the response to pavé d’auge? Did they think they could source some?

The chap who served me - not the owner who is a friend of mine and who was not present - didn't know - and, like me, had never heard of it.

Completely apropos not much, but we enjoyed a decent red wine from the Pays de Auge the other night.

 

[Scepticalscribe]

Enjoyed a small, post-prandial cheeseboard with a glass of Chablis 1er Cru.

The cheeses were Zimbro, (a washed rind thistle rennet Portuguese sheep's milk cheese - not unlike Serra da Estrada, or indeed, Torta del Casar), Camembert Rustique (which oozed in an almost obscenely voluptuous manner), mature Cashel Blue, and aged Comté.

 

[Scepticalscribe]

A small cheese board for a late lunch and to usher in the afternoon: Very aged, uber mature Gouda (deep amber in colour, rock hard in texture, crystalline burst of stunning flavour); Camembert Rustique (lovely, and ripe, and oozing); mature Stilton (rich, and creamy, and slightly sweet and salty), Doruval (a most agreeable Dutch washed rind cheese), and Zimbru (washed rind thistle rennet sheep's milk cheese with an extremely addictive slightly bitter after taste).

 

[Scepticalscribe]

Lunch was a small cheeseboard comprised of mature Stilton, Doruval, Zimbru, Schnebelhorn, and Camembert.

 

[Scepticalscribe]

Breakfast was a small cheeseboard with Fourme d'Ambert (a creamy blue cheese from the Auvergne region of France), Zimbru, Époisses and Schnebelhorn.

 

[0388631]

Some very soft havarti with grapes from the garden.

 

[Scepticalscribe]

Some very soft havarti with grapes from the garden.

Very tasty; can't fault that.

 

[Scepticalscribe]

For those who cannot lay hands on Parmesan (Parmigiana Reggiano), Gran Pardano - another Italian hard cheese - is an excellent substitute.

 

[Scepticalscribe]

Have just prepared a small cheeseboard of aged Comte, Livarot, Fourme d'Ambert, and Zimbro.

 

[JamesMike]

Have just prepared a small cheeseboard of aged Comte, Livarot, Fourme d'Ambert, and Zimbro.

Hopefully you are having a nice bottle with the cheese.

 

[Scepticalscribe]

Hopefully you are having a nice bottle with the cheese.

A Riesling from Alsace.

 

[Scepticalscribe]

Bought some cheeses this afternoon: Gorgonzola Cremosa, Montagnolo Bleu (a creamy blue cheese from Germany), Zimbro, Camembert Rustique, Taleggio, Comte extra mature, Gouda extra mature, and Époisses.