Hoping this works, it's my fourth attempt. We have had some dreadful Internet connections over the past week or more..
Two cheeses from the market in Pontenx les Forges. We added them to the remaining Basque Brebis, for a feast of a meal- with Sourdough fig bread, and raw milk butter.
The Echourgnac (Dordogne) is a single-source Trappist cheese, said to be based on a recipe for Port Salut. It is washed with walnut liqueur and smells divine. I paired it with a wine and Walnut jelly.
The wedge was a new-to-us cheese, called Délice de Chartreuse, also a single-source cow milk cheese, from an artisan dairy in Entremont Vieux.
by crooked_woman
3 Comments
I would love to try these. I love Pyrenees Brebis, and I have an interest in Basque cheeses (and foods in general), so I’m sure that I’d like this one quite a lot. The others sound delicious too.
*Echourgnac* is the most Dordognniest Dordognneing name that ever Dordognned. I have family and in-law family from those -accy parts it’s a joy to see names like that. Nice cheese, too!
🔥