French cheese at Saint Germain!
2013 / 02 / 19Pont-l'Évêque - is an uncooked, unpressed cow's-milk cheese. The central pâte is soft, creamy pale yellow in colour with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. It is one of the most popular cheeses in France.
Munster - is soft and creamy with a shiny brick red rind. As with all the washed rind cheeses, Munster has a strong, penetrating smell and develops a tangy taste when fully mature
Langres - langres has a pronounced "stinky" aroma that is almost invariably stronger than the flavor of the cheese. Its rind is a golden yellow color and distinctively wrinkled in appearance. it can also be slightly sticky. The interior paste is creamy-white in color, with a dense, smooth and slightly moist texture. Flavors are smooth, slightly salty and milky with a lactic tang..
Neufchâtel - is a soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy. It has the aroma and taste of mushrooms. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. It is most usually sold in heart shapes but is also produced in other forms, such as logs and boxes.
Gres de Champenois - is a soft, mould ripened cheese in the style of a triple Cream. The secret to Gres de Champenois is that it is enriched with ladles of crème fraiche which gives it a wonderful velvety texture and a delightful fresh edge that cuts through the richness. The taste is creamy with a smooth texture and a slightly lactic yet sweet finish. A soft, mould ripened cheese it has a thin white, fluffy rind.
