Certain goat’s cheeses aquire more character (Sainte-Maure, Chabichou, Crottin de Chavignol).
The washed rind cheeses become stronger and more powerful (Maroilles, Livrarot, Reblochon et saint nectaire).
The cheeses made in spring that need to be matured for between 4 and 5 months, arrive at full maturity in autumn (Ossau-Iraty, pâtes persillées (Bleus, Fourmes, Roquefort).
In autumn, when composing a cheese platter, the following cheeses are advised:
• Comté, Picodon, Bleu de Laqueuille, Feuille de Dreux.
or
• Fourme de Montbrison, Selles-sur-Cher, Gruyère d'Alpage, Munster au cumin, Epoisses. |
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