Frere Jacques and Taleggio

Since my last post, I've sampled two other cheeses and I've enjoyed them both, but for different reasons.

The first was one called Frere Jacques. I couldn't look at the label without singing the iconic song to myself. Super mild flavour. It's a wonderfully neutral cheese that would lend itself to dishes that already have the taste they need, all they need is a bit of cheesy goodness. It's got a medium texture, akin to Swiss cheese. The rind is absolutely in line with the overall flavour and is edible. This cheese is from L'Abbaye de Saint-Benoit-du-Lac, in Quebec's Eastern Townships. Nice on a cheese tray for sure. My little 36 gram piece cost $1.58 (per kg price $43.60) and the label lists is as consisting of pasteurised cow's milk, with a fat content of 32% with moisture level of 42%.

The second of the two cheeses I tried recently is Taleggio by Arnoldi. I've seen the name often, but had never tried it. It's a tiny bit sharp, so I think it would certainly lend itself to the palate of a person who has never had a particular fondness for the sharper cheese types or didn't want to stray as far as a blue-veined cheese. The mild sharpness actually reminded me a little of smoked cheeses like a smoked applewood-cheddar - but that one I find I can only enjoy in small doses. This one, I could probably eat a bit of a larger piece of without having to stop because I've lost my taste for it. The texture of the Taleggio was softer than that of the Frere Jacques; it reminded me a little of Fontina or Havarti. The rind was edible - a deeper yellow in colour from the pale yellow, almost white cheese itself, and it looks like it has a chalky dusting over it. If you're eating it, you'll definitely want to take off the paper cover first! Fat content, according to the label, is 28% and the moisture level is 50% - unless I've inverted the numbers. My 48 gram piece cost $2.97 (per kg price $61.90). I would love to shred a small piece and put it on a type of dish in need of a little "oomph" - or definitely use it as a nice addition to a cheese tray. Neophytes can safely try and enjoy this one.

Photo of the Frere Jacques from ourcheeses.com.

Photo of the Taleggio from www.almagourmet.com.

Cheese Review: Delice de Bourgogne

This may seem like an odd topic, but I do have quite a fondness for cheese. I prefer cheese over any kind of dessert (well, cheesecake might get a closer look), shredded cheese stirred into hot soup on a chilly day is divine. That and this blog desperately needs content!

When I was younger, I would sample a "cheese of the week". I can't remember why I stopped, it may have had something to do with cholesterol levels - I used to live in Toronto, Ontario, where my annual physical included bloodwork, something that BC does not do, but I digress. Cheese.

My local Whole Foods (was Capers) on West 4th Avenue has this lovely basket of tiny cheese pieces at the end of the refrigerated cheese section. It is PERFECT for sampling cheeses I haven't heard of before and they're tiny enough portions that they are actually close to real portion sizes and if I don't like them, I haven't wasted a chunk of dosh.

This evening's sample was a Delice de Bourgogne by Lincet. My 52 gram piece cost $3.32 ($63.90 per kilo). The centre was divine. So incredibly smooth and creamy, both in texture and in taste. I wouldn't serve it at room temperature, it is a full fat cheese (54% according to the label, 34% moisture; Triple Cream I've read) so it would be really difficult to cut a slice of if it's too soft. I had a piece in my hand (there was cling film in between my fingers and the cheese) and it started to get really, melty soft. I would take it out of the fridge within 10 minutes of serving. The rind was a little sharper than I usually like, but if you slice top to bottom, the rind and the centre make a wonderful taste contrast. You really have to like your rind nice and sharp to be able to enjoy it on its own.

Tastes wonderful on light & crisp crostini or even a quarter inch slide of airy bread like a French baguette. I would not choose a real dense flour cracker like Ritz or even Vegetable Thins (too much other flavour to distract your tastebuds). End result: Very, very yummy.


Photo from www.GourmetFoodstore.com