Maturation: minimum 4 weeks
Cheese Type: Uncooked, soft cheese with washed rind
In the village of Saint-Julien-de-Concelles in Vendée, the encounter of a local farmer, Pierre Hivert, and a visiting priest during the French Revolution, led to the creation of a cheese called “Régal des Gourmets”. A few years later, paying tribute to the clergyman, the cheese was renamed ”Curé Nantais”.
Beneath its washed yellow straw to orange sticky rind, a smooth paste reveals smoky and slightly spicy flavour followed by milky notes. You can eat it accompanied by pear or apple slices and a glass of mellow wine as a Muscadet.
Red wines (Pinot Noir)
White wines (Muscadet, Gewurztraminer)
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Cheese Club Team
1 review for Curé Nantais Fumé (Smoked)
Brian Lock –
Great find, nice smokiness and subtle spicy notes. Slightly milky. Better on its own.
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