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.


Jacqueline Meldrum 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.

Unknown 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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