Cheese and wine of the month: ‘Brun de Noix’ and ‘Chignin-Bergeron’

Cheese and wine of the month
‘Brun de Noix’ and ‘Chignin-Bergeron’

For their September selection, the cheesemakers at Fromagerie Kaempff-Kohler are offering a delicious pairing from the Pays de la Loire and Savoie regions.

‘Brun de Noix’ is a small, uncooked pressed cheese made from raw cow’s milk. Its rind is regularly washed with walnut husk extract, which gives it its characteristic brown colour and a distinct nutty aroma. This cheese is produced by the Beillevaire cheese dairy in Loire-Atlantique, in the Pays de la Loire region.

It is matured for around 45 days in a humid cellar, which allows it to develop a supple texture and rich flavours.

On the palate, you’ll discover a lovely balance between nutty and fresh milk flavours, with a smooth, silky texture.

‘Brun de Noix’ is just as delicious on a cheese platter as it is as an aperitif. It goes particularly well with fresh walnuts and multigrain bread.

Wine pairing

To accompany this cheese, our wine merchants recommend the ‘Chignin-Bergeron’.

This is a geographical designation that complements the Vin de Savoie PDO, produced in the Savoyard vineyards and made exclusively from a single grape variety: Roussanne, known locally as ‘Bergeron’.

This dry white wine, rich, full-bodied and generous, offers a lovely array of aromas centred on ripe fruit — apricot and peach —, white flowers, honey and dried fruit, particularly almonds and hazelnuts. On the palate, its generous, almost creamy texture makes it a true wine for fine dining.

These fruity and nutty notes naturally complement the nutty flavours of the cheese, creating a harmonious and elegant pairing.

Not to be confused with ‘Chignin’, Chignin-Bergeron is a distinctive and highly recognisable style of Savoie white wine, made exclusively from Roussanne grapes.

‘Brun de Noix’ and ‘Chignin-Bergeron’: the cheese and wine of the month for September at Fromagerie Kaempff-Kohler.