**I am trying a slightly different approach for this month. French alpine cheese seems like much too large a category for one month, so I have chosen 3 cheeses for an “Alpine cheese plate”.**
Baby its cold outside! We may not be skiing in the French Alps, but we can at least snack après ski (or whatever winter activity you need to warm up from) as if we were.
COMTE: A firm, raw cow’s milk cheese made in the Jura Mountain region of France. Rich, complex flavor that varies according to producer. The most popular cheese in France.
In addition to eating out of hand, Comte is a great cooking cheese – classic uses include topping French onion soup & melting in fondue.
TOMME DE SAVOIE: A semi-soft, raw cow’s milk cheese from the Rhone-Alps. Flavors are clean, milky and lactic, with slight citrus and mushroom notes overlaid with a pleasingly musty cellar aroma. This cheese originated as a byproduct of other traditional aged cheeses such as Beaufort.
PREFERE DE NOS MONTAGNES: A washed rind, pasteurized cow’s milk cheese from the Jura Mountains. This is a lightly washed rind cheese with a creamy texture, nutty and floral aromas and a clean milky flavor. Prefere is considered one of the best substitutes for Reblochon, which we cannot get in the US. I love this cheese and am excited to try it again!