Burgundy and Lyonnais cheeses | Le Delas Rungis
Burgundy and Lyonnais cheeses, Brillat-Savarin...
Close to Saint-Marcellin, Saint-Félicien is larger. It is also richer and creamier. Originally, Saint-Félicien was made from raw goat's milk and originated in Saint-Félicien, in Ardèche. It is nowadays made with raw or pasteurized cow's milk, mainly in the Rhône and Isère. Another origin of this recipe would be that of a Lyonnais creamer located Place Saint-Félicien at the beginning of the 20th century, who would have had the idea of mixing his unsold liters of milk with cream to make a creamy cheese.
Soumaintrain is an orange raw cow's milk cheese that comes in a round shape in a wooden box to prevent it from leaking.
It owes its name to the village where it was born in the 12th century, in the heart of the Armance valley in Yonne.
Its production, very distinctive, is similar to that of Époisses. Essential difference: the Soumaintrain is not refined with alcohol but with water. It is refined between 7 and 8 weeks.
Tasted raw with a turn of the pepper mill, it will reveal its best aromas.
For cooking, present it with a green salad and a few hot croutons.
A soft whole cow's milk cheese with a bloomy rind. This cheese has a chalky heart and a more pronounced ripening under the rind, made up of a slightly salty, unctuous and supple paste.
Coming from Switzerland, Werner and Jeanne Schertenleib took over the Saulxures cheese dairy in 1950 and at that time produced Emmental and Munster. Today, it is the last independent, family-owned cheese dairy to handcraft washed-rind cheeses using traditional methods. This cheese is an AOP product, it is a guarantee of quality.
Brillat-Savarin is enriched with cream at the start of production, about twice as much as a traditional cheese. Sweet on the palate and particularly melt-in-the-mouth, it is best enjoyed chilled. Its best season is from April to October, but it is also a festive cheese by nature. Known as Excelsior until 1930, a Parisian dairyman renamed it Brillat-Savarin in reference to the famous gastronome and magistrate Jean Anthelme Brillat-Savarin.
Brillat-Savarin is enriched with cream at the start of production, about twice as much as a traditional cheese. Sweet on the palate and particularly melt-in-the-mouth, it is best enjoyed chilled. Its best season is from April to October, but it is also a festive cheese by nature. Known as Excelsior until 1930, a Parisian dairyman renamed it Brillat-Savarin in reference to the famous gastronome and magistrate Jean Anthelme Brillat-Savarin.
Its terroir: a famous traditional cheese that has been a must in Dauphiné since the 15th century, it takes its name from its village of origin located in the heart of the Vercors. Its secret: recognized by an IGP, Saint Marcellin is made in the Dauphiné with whole cow's milk and molded with a ladle. Its originality: this soft cheese has a vermiculated beige bloomy rind, giving it a traditional appearance. Its smooth and homogeneous paste when cut, its supple and melting texture as well as its mild and fresh taste appeal to many cheese lovers.