The cheese I'm featuring today is the Paris Creek Nuage Blanc.
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| Paris Creek Nuage Blanc |
Nuage Blanc means white cloud in French and this is a brie-style offering. It's quite a substantial cylinder, much higher than you'd expect and in the hand, when pressed, feels quite soft, like there's a bit of give inside.
This cheese is right on the best before date and as you can see there's a small core that is still a bit firm. If you leave the cheese out to get to room temperature, you'll find that it will start to ooze.
The rind at this stage is a bit chalky though it isn't overpowering in flavour. There's a slight ammonia note right in the finish.
The inside of the cheese is very rich and creamy in the mouth, almost like a double cream with a flavour that lingers. Some of the recent cheeses I've tasted seem to be overly salty - this isn't and you can really appreciate the sweetness of the milk.
8 comments:
Uuuu nice brie. I just read today that brie is one of the french cheeses in Spain, maybe this australian one is a good option as well.
http://kitchenvoyage.blogspot.com/
Mmmmmmmm, drooling over keyboard!
Yum! Fromage! I've been meaning to let you know how much I enjoy your blog posts - always balanced and fair. Thankyou
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It is a cheese I adore and actually prefer it when still quite firm and able to be sliced.
Although I would eat it almost any time.
yummy,This looks awesome,Thank you I love this site and have a copy of your first cookbook that I love!
Thanks a lot!
I love cheese. I haven't tried this type of cheese before, I usually go for the really hard cheese, but I would definitely be open to try some soft cheese. This cheese looks really tasty!
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