The rains have dried out (crossing my fingers here) and May is fully in bloom. In the same way I associate winter with Langres and Vacherin Mont d'Or, I associate spring with goat cheese, especially from the Loire Valley.
A plethora of raw milk chevres has arrived at the Cheese Board (don't worry, they're legal - they've all been aged over 60 days) and I have been too happy to partake. Noticeably absent are the Valencays, Selles-Sur-Cher and Pouligny St. Pierres, and in their places are some new artisanal varietals. So far, I've sampled the Dome de St. Estephe, the Couronne and the Gour Noir, which are all ashed goat cheeses that are pretty similar to the Valencays and Selles-Sur-Cher. But the most pleasant suprise by far was the Blanc Bleu de Rizet. Its name is deceptive - it's not a blue cheese - there's no veining, not even any ash. It's a medium sized wheel, with a pale white paste. It's a little dryer and lacks the minerally tones than I sometimes find in ashed goat cheeses. Upon first taste, it is very tangy, then melts into a smooth creaminess with a definite floral undertone. Delicious. Although I'd thought I'd finished with my purchases, I couldn't resist passing up a wedge. I just had it for lunch earlier toda, with some grapes, a few slices of saucisson and a bottle of Sancerre. What a perfect afternoon!
Posted by connie at May 7, 2006 05:08 PM | TrackBack