Thought that only humans, and the odd wild animal, could get sloshed? Not so. I can confirm that certain types of cheese love a tipple too. Following from my previous wine-orientated post, the time is ripe to highlight some wine-soaked cheese.
I've previously mentioned stinky and stupendous Epoisse, which is bathed in brandy—a crucial aspect of its unique flavour. More recently, my pal, and fellow cheese fan, Juliet brought my attention to this fearsome specimen:
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| Gorgonzola matured in Italian white wine |
Of course, I wouldn't eat this—as I’ve already mentioned, blue veined cheese ain’t my thing. If you decide to try it, apparently Gorgonzola goes well with short pasta such as penne, melted into risotto, or used as a pizza topping.
The Gorgonzola may not have been my cup of tea, but it inspired me to seek other inebriated cheeses. Happily, I came across the delightful St. Vernier. Much like Epoisse, it oozes and sticks to the knife. I have no problem with clingy cheese. Even its scalloped wooden packaging was charming; it resembled a large dairy daisy.
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| St. Vernier |
St. Vernier is made in France from the milk of local Montbélliardes cows and its rind is washed with a white wine. Its flavour is delicately fruity and a little funky. I ate it simply with some Jacob’s cream crackers, but I imagine it would taste equally wonderful with a fresh, crusty baguette and a glug of Chablis.
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