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Cheese of the Week 01/28/09 - Persillé du Malzieu
Murray's Cheese shop describes our cheese of the week as "Spice is the variety of life, which is why we hunger for this rare, powerfully spicy blue. Produced just beyond the legally protected limits of Roquefort, this cheese is made of Lacaune sheep milk, like it's more famous neighbor, but captures a far greater flavor spectrum. Texturally, Malzieu sits heavy on the tongue, only to dissolve into a milky skim within seconds. The threat of excess salt, razing sharpness, and intense moldiness is present but always at bay. Beautifully balanced with rich, fatty milk, mushroom, and a long sweetness that should be complemented by a rich, oily dessert wine such as Sauternes or tawny Port."This cheese is Roquefort gone wild that spends 3 months in the caves of Peyrelade, in Malzieuville, France where the atmosphere inside the caves help to produce an unctuous paste, ethereal bouquet, salty edge and wild mushroom flavor but this cheese's flavor profile also offers something very sweet and creamy not quite as salty that registers like Gorgonzola Dolce. It has a very outdoorsy flavor
and as a added note "Persille" means "parsleyed" and is a common term for French blue cheeses (referring to both the color of the mold and the veined appearance.
Priced at around $24.99/lbs.
Tags: Cheese
Replies to This Discussion
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Permalink Reply by John McGrath on -
I have a growing list of cheeses to try now, certainly!
As always, thank you very much Dana.
Best wishes. - John -
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