The “Send Marcella to France” Contest (aka officially called the French Cheese Contest) has entered the second period of three, which means The Lady is featuring new cheeses in the contest for four weeks. We will review these cheeses over the next few days. The Kiosk carried some of the newly featured cheeses but there are a few new ones as well.
(Period one of the contest featured Bleu d’Auvergne, Forme d’Ambert and Roquefort, three of the world’s finest Blue Cheeses.)
We will begin with Grand Margaux 70% Brie… just 5% more butterfat and this cheese would be a triple cream. This cheese is nothing short of luscious; creamy, buttery and mild with just a whiff of mushroom. It’s also gorgeous: the bloomy rind is snow white and billowy; the inside edge is slightly oozy and the paste is creamy and dreamy…
The Lady baked a French Baguette and The Man and I fought paw-for-paw over who would get the bigger share… if I had that opposable thumb thing going for me, I might have won; but The Lady did intercede and made him share. Even though she has allowed an Interloper to invade my deck, she still has her good points… although she treads on thinner ice every day she feeds that fat cat… but I digress…
The next day she delighted us further with Grand Margaux Grilled Cheeses, featured on our Recipe Blog as part of our series “April is Grilled Cheese Month”.
I give Grand Margaux 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: All you have to do is schmear this on a slice of French bread and you’ll be in heaven. You can get creative and add a little Bonne Maman Strawberry Preserves. And as mentioned above, you can make a decadent grilled cheese with Grand Margaux.
Wine Pairing: Veuve Clicquot Ponsardin Champagne
Beer Pairing: French Biere de Garde
Source: Cow’s Milk
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