We never really know what new cheeses we’re going to get until we taste them. This month, we’re glad to report, the new cheeses from our French affineur, Christian Janier, has been amazing. Here’s a couple of them:
Chabichou du Poitou
Presenting a brainy looking cheese, Chabichou du Poitou. The brain-like pattern is made by the effects of mold on the rind. (Mold is what makes milk curds into cheese!)
The Chabichou (pronounced “shabby shoe”) is made of raw goats’ milk. Even though it smells typically “goaty”, the flavours are sweet with a bit of salty and tangy edge at the end. The rind is edible and a bit of mould on the surface is normal - a sign that it's reached a good level of ripeness
Balance the flavours of the cheese with light white wine, champagne, and pilsner beer.
Get this brainy cheese in our stores or online at http://www.cheeseshop.sg/chabichou-du-poitou/.
Abbaye de Tamie
Abbaye de Tamie is a soft cheese made from unpasteurised cow's milk, similar in style to Reblochon. It has the same rich creamy flavour, but less nutty, more robust and earthier in taste.
It's made by monks in Tamie Abbey located in the Savoie region of France. The monks also use the methane extracted from the cheese's whey to heat the Abbey.
Try this monk-made cheese in our stores or online at http://www.cheeseshop.sg/abbaye-de-tamie/