This brie had a mild taste and a smooth texture. It was a small pieceof a L’edel de Cleron. I found the pate to have an interesting horse radish taste, which was a little unusual. The mild color and spruce backed rind looked very country. I didn’t find it overwhelming, though I may choose something smoother. I enjoyed this cheese, but I’d like something a little smoother. So I’d give this cheese a 2.5 wheels out of 5. Good day to day eating, with a nice presentation if needed. I found another post with some interesting notes.
The following goat cheese is from Le Sevrien, an aged goat cheese from France as well. I found the pate to be a little sharp and acidic, but the rind was dry. It was very creamy and a good solid log shape could make for a fancy presentation. The white colour and beige rind went well on its own and with a small bite of baguette. I rate this goat cheese sample a solid 3 out of 5 wheels. A solid taste, with slightly scidic pate and a pretty rind, in that woody shape.
Below is another piece of St. Agur. It’s a better picture than the first piece I had tried, but I found this slice to be very wet. Not sure if I should let it dry out a little bit more. The soft cheese was more salty than I remember, and the blue is lighter. Perhaps I need to wait longer for a better affinage.
