One of the advantages of our “100 Great Cheeses” challenge is that I’ve been “forced” to try some classics that I might otherwise have overlooked in my cheese case browsing. This week’s cheese, Le Brin of France’s Rhone region, is one of those. Despite its reddish-orange rind that resembles a stinkier washed rind cheese, Le Brin is a mild, delicately flavored cheese. This semi-soft cows-milk cheese has a chewy bite when cool, but softens to a thick, creamy consistency as it warms to room temperature. It is rich and buttery, slightly sweet with soft yeasty notes.
Le Brin was a crowd-pleasing choice before Friday night’s family dinner. We had it with Riesling, but I’d probably go with a more crisp, less sweet wine next time.
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May 18, 2009 at 10:08 am
I agree with maybe a different wine choice. One thing to remember about French cheeses and French wine is that that have developed together over hundreds of years: they both taste of terroir (milk really is a product of terroir – just as much – if not more than wine). This is not necessarily as true as it used to be (especialy since some wines are now made for export – in the “international” style – and ditto some for cheese). But still it bears to remember that.
So, what I may suggest is Condrieu or a Cote Rotie, wines from the same area as Le Brin…
Colleen, I love those cheese reports. I can’t believe I only realized recently you were writing them!!!