Country: France
Type: Cow
Cheese: Migneron de Charlevoix
Country: Canada
Type: Cow
To celebrate the Government of Canada losing track of 2% of Canadian's personal data I'm having an extravaganza of treats from Janice Beaton today. Up first, Morbier, a lovely cheese from France, with a washed crystalized rind and a layer of ash in the middle. It is one of my favourites, mostly because of the rind which has a bit of crunch to it and a slight tang of grass. Also on the plate today is a close cousin to Morbier, Migneron de Charlevoix, which I've had before as well. It has a wonderful rind and the flavour reminds me of pastures and impressionist paintings (I know, an odd thing for a cheese flavour to bring to mind).
I paired both cheeses with a game hen terrine with pistachio and black truffles and a big pile of cornichons, and a handful of almonds. Both cheeses are excellent for eating, I would recommend them on any fork, but I'd avoid melting them or cooking with them - they have subtle flavours that you'd lose in any dish calling for cheese even though they'd melt nicely. They'd be great additions to a tasting plater since they are a bit adventurous with the rinds and ash layers, but flavour wise mellow.
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