Manzanita, from Oregon, is a dry goat's milk cheese with a molé-spice coating and an eye-catching shape.
Cheese @ PG
This weekend, it’s the Seattle Cheese Festival at the Pike Place Market! Take a break from the madness upstairs and come visit us and our sister store, the Spanish Table. We’ve stocked our case with tons (seriously, TONS) of cheeses. Here’s a list of some of our freshest wheels, organized by type, which I find is a great entry point for learning about cheese and figuring out what you like.
For more information about all the cheesy happenings, go here.
We just cut into a new wheel of gorgeous Tome de Bordeaux! Picture from Culture Magazine.
Goat’s milk, aged:
Tome de Bordeaux
This goat cheese from the caves of Jean d’Alos wears a coat of fennel, rosemary, and thyme, with a starburst pattern of juniper berries, white peppercorns, and bird’s-eye peppers. The cheese is soft yet compact, with an enticing aroma and a clean, sweet, and earthy flavor. Taste the rind for some texture and powerful herbal flavor! $32.99/lb
Pave de Jadis: goat's milk cheese with an ash rind.
Goat’s milk, young, ash rind:
Pavé de Jadis
So named because of its shape: a pavé is a small paving stone. This goat’s milk cheese from the Loire Valley is dusted with vegetable ash and has a fudge-like texture. The taste is very clean, mild, and lemony. $16.99/lb
Sheep’s milk, blue:
Roquefort Coulet
This raw sheep’s milk cheese from Pascal Coulet is a superlative example of Roquefort. A perfectly crumbly and moist texture, with a gorgeous snow-white interior and elegant green veining. The flavor begins slightly mild, then sweet, then smoky, and fades to a salty finish. Wow! $34.99/lb
Sheep’s milk, semi-hard:
Brique Agour
This award-winning Basque sheep’s milk cheese is renowned for striking an ideal balance between sweet and salty flavors. Slightly firm in texture, with a nutty, complex undertone and notes of Parm. Try it with a black cherry spread and a medium-bodied red. $24.99/lb
Samples of Cremeux de Bourgogne on Raincoat Crisps. Something you may just see this weekend at the shop.
Cow’s milk, triple cream:
Crémeux de Bourgogne
A cow’s milk triple-cream cheese from a small family of producers in Burgundy. Rich but not overwhelming, with hints of fresh butter. A fantastic cheese with champagne and fruit– at dessert or any time. We love them on crackers with nuts and fruit, like Raincoat Crisps. $16.99/lb
Cow’s milk, soft, washed rind:
Langres
This cow’s milk cheese from the Champagne region has a dense texture and a rich, creamy flavor with distinct notes of sour milk and a long finish. Unlike many pungent washed rind cheeses, Langres is milder and more delicate. Pairs perfectly with French bubbly. $12.99/each
Cow’s milk, washed rind:
Le Maréchal
Le Maréchal is a semi-hard raw cow’s milk cheese, made by hand in a tiny dairy in the small Swiss town of Corcelles-Aux-Payernes. It owes its rustic flavor to the herbes de Provence that are rubbed onto the cheese during the aging process. Named for the cheesemaker’s great grandfather, the village blacksmith (le maréchal-ferrant), this cheese, like the man, has a robust tough-skinned exterior concealing a rather warm heart. $25.99/lb
Thanks for reading, see you soon!
Rachel
and
Steve Winston and Sharon Baden
Owners, Paris Grocery
Paris Grocery in Seattle 