Ingredient

Cheese, vignerons

The Artisan's Delight: Vignerons Cheese

Vignerons cheese is a semi-hard cheese with a creamy, buttery texture and a complex flavor profile. It exhibits nutty, fruity, and slightly tangy notes, with hints of earthiness. Its pale yellow interior is encased in a natural rind, showcasing the care and expertise that goes into its production. This cheese is a versatile ingredient that can be enjoyed on its own or used in various dishes, adding a touch of elegance and sophistication.

Milk and milk products (dairy)› Cheese› Ripened cheese› Firm - ripened cheeses› Firm/semi-hard cheese (gouda and edam type)

Creamy, buttery, nutty, fruity, slightly tangy, with hints of earthiness.

Origins and history

Vignerons cheese originates from the French region of Burgundy, where it has been produced for centuries. It is closely associated with the vignerons, or winegrowers, who would make this cheese during the wine harvest season. The cheese was traditionally made using leftover milk from the cows that grazed on the vineyards, resulting in a unique flavor that complemented the local wines.

Nutritional information

Vignerons cheese is a good source of calcium, protein, and essential vitamins. It is also rich in flavor, allowing for smaller portions to be enjoyed. However, it is high in saturated fat and should be consumed in moderation as part of a balanced diet.

Allergens

May contain allergens for individuals with a sensitivity to dairy products.

How to select

When selecting vignerons cheese, look for a cheese that is firm but slightly yielding to the touch. The interior should be creamy and free from any signs of mold or discoloration. Opt for artisanal or farmstead varieties for the best quality and flavor. Consider the age of the cheese, as younger vignerons cheese will have a milder flavor while older ones will be more pronounced.

Storage recommendations

Store vignerons cheese in the refrigerator at a temperature between 35°F to 45°F (1.7°C to 7.2°C). Wrap it in wax paper or parchment paper to allow the cheese to breathe and prevent moisture buildup. Avoid storing it in plastic wrap, as it can cause the cheese to sweat and affect its quality. Consume within a week or two for optimal flavor and texture.

How to produce

Vignerons cheese production requires specialized knowledge and equipment. It involves the careful selection of milk, the addition of specific cultures and enzymes, and a precise aging process. While it may not be feasible for amateurs to produce vignerons cheese at home, one can appreciate the craftsmanship and dedication that goes into its creation.

Preparation tips

Vignerons cheese can be enjoyed on its own, paired with fruits, nuts, or crusty bread. It can also be melted into dishes like quiches, gratins, or sandwiches, adding a rich and creamy element. Experiment with different wine pairings to enhance the overall tasting experience.

Culinary uses

Vignerons cheese is commonly used in French cuisine, particularly in the Burgundy region. It is often enjoyed alongside local wines, creating a harmonious pairing. This cheese can also be found in specialty cheese shops or gourmet markets in other parts of the world.

Availability

France

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