Want to serve your holiday guests a little something extra this year?
Wegmans has added two French cheeses to its lineup — a bourbon-washed Pie d'Angloys and a Cremeux de Bourgogne. The varieties are prepared alongside many others in Wegmans' Cheese Cave, a 12,300-square-foot building in Rochester, New York.
The recipe for the Pie d'Angloys came after three months of tweaking by Wegmans cheese affineur Eric Meredith.
"This incredible cheese from Burgundy is air-shipped to us at 19 days old," Meredith said in a news release. "Then we wash it with bourbon for three weeks as it's ripening in our caves to create a luxuriously buttery texture and a slightly sweet caramel-vanilla flavor that lingers on your tongue."
To read the rest of the story, please go to: Asbury Park Press
