Saint-Florentin
| Saint-Florentin, a town near the famous wine area of Chablis is also located in the heart of one of France’s great dairy regions. The traditional-style cheeses, with their reddish-brown crusts, are now quite rare, having been replaced by paler factory-made cheeses that are sold when very young. |
| Region: | Bourgogne | |
| Milk: | Cow | |
| Seasons: | – | |
| Classification: | Semi Soft | |
| Weight and Shape: | 450g (1lb), round | |
Tasting Notes:
The smooth, shiny rind has a strong penetrating aroma, while the supple interior has a fresh, slightly salty flavour and can be quite spicy.
How to enjoy:
It makes a delicious addition to a fresh salad, and is best served with a robust Burgundy.
Eric’s Recommendation: Dry white wine or light red (Pinot Noir from Burgundy); honey, jam, desserts, salad, bread or white crackers
Pairing:
| White wine: | – |
| Red Wine: | – |
References: fromages.com | cheese.com | wikipedia.org