Today's cheese are:
Picodon de la Drôme: a goats-milk cheese made in the region around the RhôneToday's cheese are:
Picodon de la Drôme: a goats-milk cheese made in the region around the Rhône river in southern France. The name means "spicy" in Occitan, a romance language spoken in Southern France. The cheese itself comes in a number of varieties, each small, flat and circular in shape varying from speckled white to golden in colour. The pâte of the cheese is spicy and unusually dry, whilst retaining a smooth, fine texture.
and
Pont-l'Évêque: a cheese originally manufactured in the area around the commune of Pont-l'Évêque between Deauville and Lisieux in the Calvados department of Normandie and is probably the oldest Norman cheese still in production. Pont-l'Évêque is an uncooked, unpressed cow’s milk cheese, square in shape. The central pâte is soft, creamy pale yellow in colour with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie, Camembert, and Roquefort as one of the most popular cheeses in France.
My review:
The Pont-l'Évêque is just as I remembered it from Normandie... slightly stinky but wonderfully rich and creamy on your tongue. I ate it with some french radishes to cut the creaminess and it was divine!
The Picodon is a lovely dryish but sweet typical goat cheese. Not too heavy - nice and light. Enjoyable!
river in southern France. The name means "spicy" in Occitan, a romance language spoken in Southern France. The cheese itself comes in a number of varieties, each small, flat and circular in shape varying from speckled white to golden in colour. The pâte of the cheese is spicy and unusually dry, whilst retaining a smooth, fine texture.
and
Pont-l'Évêque: a cheese originally manufactured in the area around the commune of Pont-l'Évêque between Deauville and Lisieux in the Calvados department of Normandie and is probably the oldest Norman cheese still in production. Pont-l'Évêque is an uncooked, unpressed cow’s milk cheese, square in shape. The central pâte is soft, creamy pale yellow in colour with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie, Camembert, and Roquefort as one of the most popular cheeses in France.
My review:
The Pont-l'Évêque is just as I remembered it from Normandie... slightly stinky but wonderfully rich and creamy on your tongue. I ate it with some french radishes to cut the creaminess and it was divine!
The Picodon is a lovely dryish but sweet typical goat cheese. Not too heavy - nice and light. Enjoyable!
