Cremeaux des Citeaux by Rodolphe Le Meunier


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Cremeaux des Citeaux by Rodolphe Le Meunier

Melanie Wong | Jul 24, 2013 10:12 AM

A couple months ago, my house guests and I were strolling Big John's market in Healdsburg to select a cheese course. The cheesemonger on duty highly recommended Cremeaux des Citeaux, describing it as a triple creme brie. This was a new one for all of us. While I did arch an eyebrow and commented on how fresh and unripe it looked, she didn't back down and said it would be a great dessert cheese.

This turned out to be a lesson on how one should spend a little more time cultivating a relationship and not take recs from unknown cheesemongers blindly. As feared, the cheese had little character at this stage other than being rich with butterfat and creamy. None of us found much to like about it, and it went home with one guest to see what it might develop into. We would have been happier with a well-ripened piece of St Andre for half the price.

This article by Janet Fletcher doesn't describe any real personality of the cheese either.

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