Thursday, 24 February 2011

Paris Creek Nuage Blanc

Paris Creek Cheese is located in Paris Creek, South Australia and was founded in 1988 by the Spranz family from Germany and produce a range of biodynamic/organic (and in-conversion) milk, yoghurt, cheese and butter.

The cheese I'm featuring today is the Paris Creek Nuage Blanc.

paris creek nuage blanc© by Haalo
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.

paris creek nuage blanc© by Haalo


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.

4 comments:

Jacqueline said... [Reply]

Mmmmmmmm, drooling over keyboard!

Katy said... [Reply]

Yum! Fromage! I've been meaning to let you know how much I enjoy your blog posts - always balanced and fair. Thankyou

Ozjane said... [Reply]

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.

Denise Robinson said... [Reply]

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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