From way up in the north of France, from an area known as Alsace-Lorraine, comes this delicate cows milk cheese. Alsace's cow's milk has been said to be "extraordinarily rich" and their abundance of fresh fruit makes them famous for two things; making cheese and making Brandy from fruit. This semi-firm, milky white cheese has a thin and textured rind that has been soaked in the regions Marc De Mirabelle Plum Brandy. There is a slight fruitiness to the cheese but also a bit of nuttiness. It's slightly sharp and melts in your mouth.
How to eat:
The cheese is delicate and could easily be overpowered so keep the accompaniments light. A simple cracker, a sliced baguette or on a cheese plate with lots of fruit. Eat as is, it may melt nicely but at it's price, you'd do it more justice to enjoy it in it's natural state.
Pairing:
To bring out the fruitiness, a dessert wine would be delicious, or a lovely dry white wine. I would shy away from beer with this cheese. Various fruits and nuts would be great as well.
Where to buy:
We purchased this at Sacramento Natural Foods Co-op at $8.58 for 5 ounces. Cheese Plus and Felletti Foods in San Francisco, carry it as well. I was unable to find an online retailer.
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