What separates the cheese freaks (like myself) from mere cheese lovers or cheese admirers? A subscription to Culture magazine. A willingness to spend $20 or more each week on cheese. And use of the following words when describing cheese: “beautiful,” “mind-blowing,” “irresistibly charming.”
All those phrases are apt for my second featured cheese of the week, Tome d’Aquitaine. Also known as Clisson, this French goat’s-milk cheese takes cheese worship to a whole new level. Its paste is light, floral and salty, with a smoothness that makes it easy to inhale. During the dog days of August, Tome d’Aquitaine is a breath of fresh air – perhaps a breeze blowing off the Atlantic. I don’t meant to get all poetic – it’s just that good.
Tome d’Aquitaine is another example of how cheesemakers can work in tandem to create tantalizing cheeses that neither could fully develop on its own (see Clothbound Cheddar, Cabot and Jasper Hill, and Grafton and Faribault Dairy). This cheese begins its journey in the Loire Valley (a premier goat-cheese-producing region) at the Union Laitiere de la Venise Verte, a dairy cooperative that produces cheese, butter and baby formula. Later on the wheels of Tome d’Aquitaine travel to Bordeaux, where renowned affineur Jean d’Alos washes the rind in brine and Sauternes. The result – total cheese bliss. Serve it up with a dry white wine, like a Muscadet from the Loire Valley.
Psst…this cheese also makes a great birthday gift, and I’d share it with a certain birthday girl today if we didn’t live 1,000 miles apart. Happy birthday, Colleen!
August 19, 2010 at 12:39 pm
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August 20, 2010 at 4:41 pm
Just put this in the cheese club- served with smoked-tea and plum compote. So good this time of year!
August 22, 2010 at 7:59 pm
I guess that makes me a cheese admirer then! Lovely idea to buy cheese as a birthday gift– something the recipient will truly appreciate!
September 6, 2010 at 11:40 am
Make that a tomme.