In February: blue-veined cheese from Vercors and sweet Bordeaux wine

Fromagerie Cave à Vins Kaempff-Kohler
In February: blue-veined cheese from Vercors and sweet Bordeaux wine

At the start of this year, the choice for the cheese of the month fell on a blue cheese, the Vercors-Sassenage, which takes its compound name from the massif in the Rhône-Alpes region and from the baron and town of the same name.

This blue-veined cheese is made with milk from cows of three mountain breeds: Abondance, Montbéliarde and Villarde. The animals graze on pastures in the warm season and are fed in the barn during the winter months with traditional dry hay or wrapped moist fodder, exclusively produced in the appellation area located on the Vercors plateau.

The Bleu du Vercors-Sassenage is mild, creamy and smooth, characterized by a subtle hazelnut flavor and notes of undergrowth and mushroom, with a slightly spicy finish but without harshness. Its texture is supple and melts in the mouth.

To accompany this delicate dish, we recommend a sweet Entre-deux-Mers from Bordeaux, “La Marquise, Sainte-Croix-du-Mont appellation”, which can be enjoyed young but can also be kept for more than 10 years. This wine, which is drunk at a temperature between 6 and 8°C, is made from Sauvignon Blanc, Sémillon and Muscadelle.

The “Marquise – Sainte-Croix-du-Mont“, produced by winemaker François Janoueix, comes from a rigorous selection of the finest botrytized grapes.

It displays a golden color and aromas of candied fruit, honey and pear, offering a rich and enveloping palate, typical of wines from this terroir near the Garonne. Its character is sweet and persistent.

Blue-veined cheese and noble rot – the blue cheese and the sweet Entre-deux-Mers, in February at Fromagerie Cave à Vins Kaempff-Kohler.