+
Cheese

The Current State of Cîteaux -- Your Thoughts

onzieme | Nov 28, 201806:17 PM     1

Cîteaux, made uniquely by the monks at this site/monastery in Burgundy, has often been thought to be the great, if not unique, cheese to accompany great Burgundy. (See, e.g., Richard Olney's book on Romanée-Conti, citing Aubert de Villaine and Lalou Bize-Leroy.)

Some time ago (10-12 years?), it was recognized that the cheese had gone down in quality (e.g., my taste and top Paris cheesemongers telling me that they would no longer carry it). Then it seemed to make a comeback of sorts.

But this autumn in Burgundy, I was quite disappointed by a Salade des Moînes in a good Nuits-St-Georges brasserie, and a wheel that I purchased about 12 days ago and took back to San Francisco with me has also been disappointing.

Any other opinions out there?

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer
Recipe Round-Ups

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer

by Jen Wheeler | Need to know how to use fresh herbs before they go bad? We've got some ideas, including easy ways...

Did You Know Oktoberfest Started as a Wedding Celebration?
Explainers

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...

How to Pull Off the Perfect Early Fall Picnic
Feature

How to Pull Off the Perfect Early Fall Picnic

by Amy Sowder | Don't pack your picnic basket away just because summer's ending—a perfect fall picnic is a thing of...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.