A Beginner's Guide to Burgundy Cheese
A Beginner’s Guide to Burgundy Cheese – Not only Burgundy produces the best Wine ever, it as a marvelous choice of wonderful cheese. To help you here’s a simple beginner’s guide to Burgundy Cheese.
If there is one thing to do on your wine tour in France Burgundy is to taste some of the best Burgundy cheese while pairing it to the right Burgundy wine. We have choosen 5 burgundy cheese but this is a non-exhaustive list as there is an incredible choice.
1. L'Abbaye de Citeaux
Made in the Burgundy Monastery “Abbaye de Citeaux”, this cheese is made out of both artisanal and monastic process.
Close to reblochon with its light ocher crust, it nevertheless has a unique fruity taste that distinguishes it’s ivory paste is as smooth as creamy.
The Abbey Notre-Dame de Cîteaux is the founding abbey of the Cistercian order. It is located in Côte de Nuits on the territory of the commune of Saint-Nicolas-lès-Cîteaux, canton of Nuits-Saint-Georges, in the department of Côte-d’Or, in Burgundy-Franche-Comté. Its construction is Gothic and classical architecture of the eleventh century.
It was founded in 1098 in the Duchy of Burgundy by Robert de Molesme, abbot of the Abbey of Our Lady of Molesme, dedicated to Mary, mother of Christ, and placed under the protection of the Dukes of Burgundy.
It as a smooth or slightly wrinkled crust, ivory-orange to brick-red, depending on its degree of maturity. Its paste is light beige on the periphery and white in the heart. Penetrating and healthy smell, the nose is strong, bouquet, with aromas of undergrowth. A soft touch with resistance, very strong to strong, depending on age. On the palate, the dough is supple, unctuous, never too strong.
Its taste is frank, subtle, balanced, with slight hints of dried fruits.
Its origins date back to the sixteenth century, it was created by a community of Cistercian monks settled Époisses. The manufacturing secret is then transmitted to the small farmers in the region who will constantly improve the quality and typicity of their products. Consumed at the court of Louis XIV, Epoisses is a famous cheese at the end of the Ancien Régime. Brillat-Savarin consecrated him “king of cheeses” and as early as 1820, he made a considerable trade.
Around 1900, there are a hundred producers, so that after 1945, industrialization as the generalization of the Frisian cow at the expense of the eastern spotted threat to the traditional epoisses. In 1956, under the impulse of a Burgundian family, Robert Berthaut and his wife, and some producers, the traditional Époisses reborn and knows since a growing success.
It’s a small truncated cone cheese which texture is soft with a floral rind
It as a slightly salty flavor that offers a range of sensations according to the state of ripening and it is farmhouse produced.
The Mâconnais region, land of Romanesque architecture, is located in southern Burgundy. The vine growers have always practiced breeding. The use of meadows interspersed between the vineyards allowed to produce with some goats the food of the family … and manure of the vine! Thus, the tradition of making goat cheese in the Mâconnais is closely linked to the cultivation of the vine.
4. Saint Marcellin from Beaujolais
Saint Marcellin became famous thanks to “la Mère Richard”, creamer in Lyon, who has developed the refinement to heart.. It is a small cheese made from cow’s milk, soft with a rind of flowers.
It all starts in the 15th centuryThe first mentions of the Saint-Marcellin cheese in history date back to the account books of the stewardship of King Louis XI (1423-1483). But it was in the 19th century that the craze for this cheese became widespread, under the impetus of Auguste Casimir-Perrier, minister of Louis Philippe. He would have decreed tasting Saint-Marcellin in 1863: “It’s delicious! You will send me some to the castle every week. “. This is a historical quote for Beaujolais Saint Marcellin!
5. Mont d'Or
Mont d’Or is a Burgundy Franche Comté cheese whose production has remained seasonal; it takes place between mid-September and mid-May. It is always circled in a spruce bark which gives it particular aromas during ripening.
Did you know that the strapping of the Mont d’Or with a spruce bark implies the existence of a surprising profession: that of strapper. The craftsman, with local knowledge, takes the sapwood, that is to say the first visible bark of the trees, and cuts it into long strips. After drying, the straps are delivered to the cheese maker.
Even today, the origin of the Mont d’Or remains wrapped in a light veil of mystery. Although its manufacturing process dates to the end of the Middle Ages, the first written traces date back to the 18th century. They are found in 1764 in a letter from Jean-Jacques Rousseau to Yvernois then in 1799 in a letter addressed to Parmentier. One thing is certain, he regularly appeared at the table of Louis XV !
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