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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?

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