03 June 2012

La Cave

St. Marcelin ripening in my basement.

David is making St. Marcelin, an oozy, delicious, creamy cow's milk cheese from France.  Although since the milk, the cheesemaker, and the cheese are in Illinois, it is probably more correct to say "in the style of St. Marcelin". 
Usually, one sees them in small ramekins at the fromagerie, or cheese shop.  Lacking these, David is letting them mature on a cheese mat.  These little beauties have been aging in a temperature-controlled wine cooler (la cave) in our basement for weeks.  The cheese could be ready as early as tomorrow, and we can't wait.  We are ready to open a nice bottle of wine, break some crusty bread, and dig in!

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