What’s it taste like? The taste is very similar to Vacherin Mont d’Or for a good reason. It’s made with milk from cows that graze in the same area as those that supply the milk used to make Vacherin, however Edel de Cléron is available all year round.
Where’s it from? This lovely little cheese is produced by Fromagerie Perrin Cléron, in Cléron, in Franche-Comté, It comes in an attractive wooden box (200g).
PLEASE NOTE sometimes this cheese can have a certain amount of bloomy white mould around the edge that forms between the cheese and the spruce bark coating.
L’Edel de Cleron flavour is mild and milky, with a muted echo of the truffle-scent of Vacherin. Pinot Noir works well when the cheese is young, then once ripe, try an Alsatian Riesling or Pinot Gris.
We have a large range of alpine cheeses, this article give you their wine pairings.
Vacherin Mont d’Or AOC has a superbly rich creaminess with woody notes that comes from the strip of spruce bark encircling the cheese inside the box.
Morbier AOC hails from Franche-Comté in eastern France. It has a creamy taste you’d expect from a cheese from this region but with a softer texture.
Another Alpine cheese is ‘Tete de Moine’ which means Monk’s Head – a clue to its religious roots. It has a gorgeous alpine milky taste similar to Gruyere. Use a Girolle cutter with Tete de Moine to make beautiful cheese rosettes.
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