Bleu de Combremont
I first met this cheese at the Good Food Mercantile last summer and fell in love instantly. This falls into what I call the “Freak Swiss” category, which is any cheese from Switzerland that does not fall under AOP (or protected origin status (think gruyere, emmenthaler, etc)) but is rather based on a cheesemaker’s own point of view. Blue cheeses aren’t common in Switzerland, but the Bleu de Combremont is exceptional. Rich and silken texture, a very balanced and somewhat chocolate-y blue cheese note. I would pair this with any candied nut situation
ingredients: thermized cow’s milk, salt, rennet, cultures
allergens: contains milk
I first met this cheese at the Good Food Mercantile last summer and fell in love instantly. This falls into what I call the “Freak Swiss” category, which is any cheese from Switzerland that does not fall under AOP (or protected origin status (think gruyere, emmenthaler, etc)) but is rather based on a cheesemaker’s own point of view. Blue cheeses aren’t common in Switzerland, but the Bleu de Combremont is exceptional. Rich and silken texture, a very balanced and somewhat chocolate-y blue cheese note. I would pair this with any candied nut situation
ingredients: thermized cow’s milk, salt, rennet, cultures
allergens: contains milk
I first met this cheese at the Good Food Mercantile last summer and fell in love instantly. This falls into what I call the “Freak Swiss” category, which is any cheese from Switzerland that does not fall under AOP (or protected origin status (think gruyere, emmenthaler, etc)) but is rather based on a cheesemaker’s own point of view. Blue cheeses aren’t common in Switzerland, but the Bleu de Combremont is exceptional. Rich and silken texture, a very balanced and somewhat chocolate-y blue cheese note. I would pair this with any candied nut situation
ingredients: thermized cow’s milk, salt, rennet, cultures
allergens: contains milk