Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore Tome de Bordeaux.
What it is • A pasteurized goat’s milk cheese from Bordeaux, France made by Jean D’Alos Affineurs (cheese agers). Once formed, the 12-pound wheels are washed in brine, allowed to become firm enough to be sent from the Loire Valley to Bordeaux, where they are seasoned with herbs and spices such as savory, thyme, coriander, juniper berries, fennel, white peppercorns and cayenne pepper. The cheeses are then aged for several months before shipping. The paste is ivory in color with a few holes and pliable. The cheese is reminiscent of mushrooms and anise. There’s a slight tang and cruciferous notes. Eat the rind if you’re in the mood for crystallized bits.
How to use • Serve with Marcona almonds and crunchy artisan bread. Remove from the refrigerator at least one hour prior to serving.
To read the rest of the story, please go to: The Salt Lake Tribune
