A Countess and a Lively Mineral in March

A Countess and a Lively Mineral in March

The “Comtesse de Vichy” is a cheese made from raw whole cow’s milk, originating from the Pays de la Loire region, Auvergne-Rhône-Alpes. Created between 2003 and 2005 by Jean-Luc Genin, it is a soft, melting, and creamy cheese when ripe, recognizable by its spruce bark band which gives it a subtle woody note and a creamy taste, similar to Coulommiers. Its bloomy rind is covered with a fine white downy layer.

This distinctive cheese, made at the Fromagerie des Pays d’Urfé in Saint-Just-en-Chevalet and aged by the Société Laitière de Vichy in Creuzier-le-Vieux (Allier), is ladled into molds and simply drained.

The “Comtesse de Vichy” is often described as the “Auvergnat camembert”, due to its texture and regional roots.

A countess deserves a courageous companion. For the right wine, there’s no need to leave the region: let’s stay in the Loire, with its typically sandy-clay soils.

The Kaempff-Kohler cellar master recommends the Sancerre Fréloy, produced at Domaine Tinel-Blondelet in Pouilly-sur-Loire (Nièvre).

This Sauvignon Blanc, with a pale gold color and green highlights, reveals rich citrus notes (melon, lime), flowers (chamomile), rosemary, and fresh herbs.

It is a light, lively, dry, and very pleasant wine to drink.

At the Fromagerie – Cave à Vins Kaempff-Kohler, the month of March is dedicated to the Loire, with the creamy “Comtesse de Vichy” and a lively Sauvignon Blanc from Domaine Tinel-Blondelet.