[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.4″ _module_preset=”default”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” custom_margin=”-60px|auto||auto||”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
Fromagerie Cave \u00e0 Vins Kaempff-Kohler<\/b>
<\/b>In February: blue-veined cheese from Vercors and sweet Bordeaux wine<\/b><\/p>\n
At the start of this year, the choice for the <\/span>cheese of the month<\/b> fell on a <\/span>blue cheese<\/b>, the <\/span>Vercors-Sassenage<\/b>, which takes its compound name from the massif in the Rh\u00f4ne-Alpes region and from the baron and town of the same name.<\/span><\/p>\n This <\/span>blue-veined cheese<\/b> is made with <\/span>milk from cows<\/b> of three mountain breeds: <\/span>Abondance, Montb\u00e9liarde and Villarde<\/b>. The animals graze on pastures in the warm season and are <\/span>fed<\/b> in the barn during the winter months with <\/span>traditional dry hay<\/b> or <\/span>wrapped moist fodder<\/b>, exclusively produced in the appellation area located on the <\/span>Vercors plateau<\/b>.<\/span><\/p>\n The <\/span>Bleu du Vercors-Sassenage<\/b> is <\/span>mild, creamy and smooth<\/b>, characterized by a <\/span>subtle hazelnut flavor<\/b> and <\/span>notes of undergrowth and mushroom<\/b>, with a slightly spicy finish but without harshness. <\/span>Its texture is supple and melts in the mouth.<\/b><\/p>\n To accompany this <\/span>delicate dish<\/b>, we recommend a <\/span>sweet Entre-deux-Mers from Bordeaux<\/b>, “<\/span>La Marquise<\/b>, <\/span>Sainte-Croix-du-Mont<\/b> appellation”, which can be enjoyed young but can also be kept for more than <\/span>10 years<\/b>. This wine, which is drunk at a temperature between <\/span>6 and 8\u00b0C<\/b>, is made from <\/span>Sauvignon Blanc, S\u00e9millon and Muscadelle<\/b>.<\/span><\/p>\n The “<\/span>Marquise \u2013 Sainte-Croix-du-Mont<\/b>“, produced by winemaker <\/span>Fran\u00e7ois Janoueix<\/b>, comes from a <\/span>rigorous selection of the finest botrytized grapes<\/b>.<\/span><\/p>\n It displays a <\/span>golden color<\/b> and <\/span>aromas of candied fruit, honey and pear<\/b>, offering a <\/span>rich and enveloping palate<\/b>, typical of wines from this terroir near the <\/span>Garonne<\/b>. <\/span>Its character is sweet and persistent.<\/b><\/p>\n Blue-veined cheese and noble rot<\/b> \u2013 the <\/span>blue cheese<\/b> and the <\/span>sweet Entre-deux-Mers<\/b>, in <\/span>February<\/b> at <\/span>Fromagerie Cave \u00e0 Vins Kaempff-Kohler<\/b>.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Fromagerie Cave \u00e0 Vins Kaempff-KohlerIn 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 Rh\u00f4ne-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, Montb\u00e9liarde 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\u00b0C, is made from Sauvignon Blanc, S\u00e9millon and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-259277","post","type-post","status-publish","format-standard","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n