The first thing you notice about this cheese is the bark band, which is used to provide structure for the cheese, though it doesn't seem to require it. This cheese is made from pasteurized milk, and it seems to hold its shape well. The unpasteurized parent of L'Edel de Cleron is Vacherin Mont d'Or (indeed, L'Edel de Cleron is sometimes called "faux Vacherin"), which is seriously runny and (unfortunately) not to be found in the U.S. Both cheeses are made in Franche-Comte in eastern France. L'Edel de Cleron is produced in Cleron in the Loue Valley. The bark is not merely for structure, but it enhances the flavor of this cheese, which is often described as "resinous" or "balsamic."
TrackBack URL for this entry:
https://www.typepad.com/services/trackback/6a00d8345157d569e200d8347faa9a69e2
Links to weblogs that reference L'Edel de Cleron:
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | 31 |
