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Sillon Bleu French Washed Rind Goat Cheese with Ash

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Made in the Vendée region of the Loire Valley, this is a goat's milk cheese made in the style of a Morbier cheese from the Jura region.

The cheese is made by filling a form with one batch of curds, topping the curds with ash, and then covering this with a second batch of curds. The goat's milk creates a whiter paste that gives the ash line in the cheese a bluish hue, hence the name Sillon Bleu, that roughly translates to "blue path". Rather than the thin, dark line of ash in Morbier, this line wanders throughout the cheese to create a beautiful effect reminiscent of Carrara marble.

As the cheese ages, it is given a periodic wash with a brine and annatto solution to give it a clean, orange-colored rind, that creates a pungent aroma and adds to the striking profile to the cheese. 

This cheese comes to us from Master Affineur Rodolphe Le Meunier, who is based in Tours. He also sells this cheese under the name Jeune Autize.
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Region Pays de la Loire
Country of Origin France
Cheese Type Washed Rind
Type of Milk Goat
Flavor Profile Medium
Rennet Type Animal
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Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


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