Bleu d´Auvergne Around 1845, Antoine Roussel, the son of a farmer from Auvergne and producer of the Fourme de Roquefort, had the idea to give the cheese curd a blue mould by sprinkling mold that he had found on a rye bread. He used a needle to make holes in the cheese, allowing air inside, facilitating mould veins to develop. The result was this strong, spicy, somewhat pungent cow’s milk cheese called Bleu d’Auvergne. The pâte is uncooked and not pressed, with a sticky, moist and crumbly texture. It was granted the A.O.C.1 certification in 1975. Brie Brie is a soft-ripened cow’s milk cheese that has become the most well known French cheese and has the nickname “The Queen of Cheeses”. Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings. Today Brie is made by many different producers all over France, and even in the United States. When the rind is still pure white, the cheese has not yet matured. The flavor will be quite bland, and the cheese will not be very creamy. As the cheese ages the rind will develop light brown lines on the top, its flavor will become more complex, salty, mushroomy, and the will become creamy. If the cheese is cut before the maturing process is finished, it will never develop properly. If it smells slightly of ammonia, unwrap the cheese and let it breath; if the smell is very strong, it’s overripe. As with most cheeses, especially mild Brie de Meaux There is Brie, and there is Brie de Meaux. Since the Middle Ages, this cheese has captured the hearts of all who have experienced its outstanding taste. In the 19th century it was considered the finest cheese in Europe, thanks to the French statesman, Talleyrand, who introduced it at a diplomats’ dinner. It is produced near Paris which has no doubt helped its reputation. The geographical separation between the places of production and affinage is a Brie tradition. Its color is pale yellow, reminiscent of straw. Its rind looks like white velvet. The taste is creamy and as the maturing process continues, one detects a subtle, nutty flavor. In 1980 this cheese was accepted into the A.O.C.1 family. Brillat-Savarin Brillat-Savarin is a triple-crème cheese, meaning the milk used in its production is enriched with cream, or in this case, Crème Fraiche. Made by several dairies in Northern France, it comes to market only 2-3 weeks old with a bloomy, snow-white rind and an interior that is pale ivory and silky smooth. This wonderful cheese is incredible on its own or served with a fruit jam on hearty Artisanal bread. Burrata Burrata is a sack of mozzarella filled with buttery cream. It has recently become a “hot” gourmet item in places like New York City and Beverly Hills. Extremely hard to find because of its very short shelf life, Burrata originated in Italy’s Puglia region. Serve burrata like you would Mozzarella di Bufala: paired with fresh tomato, onion, olive oil, cracked black pepper and basil leaves. Cut into burrata and watch its creamy liquid center ooze all over your plate. Fresh Products 2013- 2014 Annual Catalog ~ 115