Continuing on with my Michelin cheese board obsession, I had a beautiful cheese plate from the Meierei of Steirereck im Stadtpark in Vienna Austria as my fourth course from the insanely packed cheese trolley. I chose again, super runny (as usual)! My favorite cheese was the creamy gooey St. Marcellin accompanied by the home made farmers bread from the bread trolley (yes they are REALLY into trolley's in Vienna).. they also have a champagne trolley , herb trolley, and sweet liquor trolley....
Saint Marcelin is produced in the Rhone Alps region of South Eastern France in the town of Isere. A soft creamy cheese cows milk cheese composed of 50% fat, St. Marcellin has a nutty, mushroomy aroma. Usually packed in small terra cota pots to handle the creaminess, they lose their creaminess with age- and should be consumed young and tender. Much like Vacherin Mont D'Or AOC, it is believed that the cheese was originally made from goat's milk but converted to cow milk at one point in time.
Creamy, nutty , complex, rich- the rind again wonderful. It is said that the cheese should be chewed to help release its full flavor.
Two thumbs up. St. Marcellin now added to the cheese repertoire.
No comments :
Post a Comment