Persillé de Malzieu, from Murray’s Cheese Shop.
|This week’s cheese recommendation comes from guest blogger Dana Romero, proprietor of La Fromagerie D’Acadiana in Lafayette, Louisiana.
Murray’s Cheese shop describes our cheese of the week as such: “Spice is the variety of life, which is why we hunger for this rare, powerfully spicy blue.” Produced just beyond the legally protected limits of Roquefort in the Languedoc-Rousillon region of France, this cheese is made from the pasteurized milk of Lacaune sheep milk, like Roquefort, but it captures a far greater flavor spectrum. “Texturally,” continues Murray’s, “Malzieu sits heavy on the tongue, only to dissolve into a milky skim within seconds. The threat of excess salt, razing sharpness, and intense moldiness is present but always at bay. Beautifully balanced with rich, fatty milk, mushroom, and a long sweetness that should be complemented by a rich, oily dessert wine such as Sauternes or tawny Port.”
|Persillé de Malzieu is Roquefort gone wild. It spends three months in the caves of Peyrelade, in Malzieuville, France, where the atmosphere inside the caves help to produce an unctuous paste, ethereal bouquet, salty edge and wild mushroom flavor. But this cheese’s flavor profile also offers something very sweet and creamy, not quite as salty, that registers like Gorgonzola Dolce. It has a very outdoorsy flavor. “Persillé” means “parsleyed,” and is a common term for French blue cheeses (referring to both the color of the mold and the veined appearance. It is priced at around $24.99/lb. That’s not inexpensive, but blue cheese lovers will want to give it a whirl. Have it for dessert, as Murray’s suggests, with a glass of Sauternes or Port.
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