[et_pb_section fb_built=”1″ _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Cheese and wine of the month
\u2018Brun de Noix\u2019 and \u2018Chignin-Bergeron\u2019<\/p>\n
For their September selection, the cheesemakers at Fromagerie Kaempff-Kohler are offering a delicious pairing from the Pays de la Loire and Savoie regions.<\/span><\/p>\n \u2018Brun de Noix\u2019 is a small, uncooked pressed cheese made from raw cow\u2019s 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. <\/span><\/p>\n It is matured for around 45 days in a humid cellar, which allows it to develop a supple texture and rich flavours.<\/span><\/p>\n On the palate, you\u2019ll discover a lovely balance between nutty and fresh milk flavours, with a smooth, silky texture.<\/span><\/p>\n \u2018Brun de Noix\u2019 is just as delicious on a cheese platter as it is as an aperitif. It goes particularly well with fresh walnuts and multigrain bread. <\/span><\/p>\n Wine pairing<\/b><\/p>\n To accompany this cheese, our wine merchants recommend the \u2018Chignin-Bergeron\u2019.<\/span><\/p>\n 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 \u2018Bergeron\u2019.<\/span><\/p>\n This dry white wine, rich, full-bodied and generous, offers a lovely array of aromas centred on ripe fruit \u2014 apricot and peach \u2014, 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. <\/span><\/p>\n These fruity and nutty notes naturally complement the nutty flavours of the cheese, creating a harmonious and elegant pairing.<\/span><\/p>\n Not to be confused with \u2018Chignin\u2019, Chignin-Bergeron is a distinctive and highly recognisable style of Savoie white wine, made exclusively from Roussanne grapes.<\/span><\/p>\n \u2018Brun de Noix\u2019 and \u2018Chignin-Bergeron\u2019: the cheese and wine of the month for September at Fromagerie Kaempff-Kohler.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Cheese and wine of the month\u2018Brun de Noix\u2019 and \u2018Chignin-Bergeron\u2019 For their September selection, the cheesemakers at Fromagerie Kaempff-Kohler are offering a delicious pairing from the Pays de la Loire and Savoie regions. \u2018Brun de Noix\u2019 is a small, uncooked pressed cheese made from raw cow\u2019s 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\u2019ll discover a lovely balance between nutty and fresh milk flavours, with a smooth, silky texture. \u2018Brun de Noix\u2019 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 \u2018Chignin-Bergeron\u2019. 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 \u2018Bergeron\u2019. This dry white wine, […]<\/p>\n","protected":false},"author":4,"featured_media":261832,"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":[135,90],"tags":[],"class_list":["post-262270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-3-windows","category-uncategorized"],"acf":[],"yoast_head":"\n