Tomme Crayeuse (Cheesy Lover #29)
Cheese stats: Soft-ish raw cows milk cheese from the alpine patches of Franch
Bought from: Mons
This rind’s ochre, orange and white, bumpy and mottled, with specks of a bright yellow mould. Inside the cheese is a pale cream colour – crumbling slightly towards the centre, moist and squishy further out.
The centre tastes sharp and tart, juicy and rich and full of fruity flavours; apples and apricots. It’s smooth and creamy, with a buttery texture, and it melts away to nothing in my mouth. Towards the rind it turns mushroomy – still with that creamy richness. The rind itself has a pungent grassy, earthy tang; straw (like the smell of freshly mixed henna), wet composty earth, and a touch of cowpat. All of it’s suffused with a gentle herbal taste, and the varying flavours and textures work really well together.
Conclusion: I wish I’d bought a bigger wedge of this!
marna in FT / Pumpkin Publog • cheese/Food • 76 views • Share/Save
that sounds gorgeous – where did you get it?
Mons (which is now lurking in that new and slightly sad-feeling patch of Borough Market, by the Rake). Sorry for totally forgotting to mention where it came from.
I think that Mons is my current favourite source of cheese.
cheers