Brebirousse D’Argental, an elegant French sheep’s milk cheese, would be appealing on any cheese plate at any time of year. But in this season, we especially like that it wears the colors of Halloween and Thanksgiving.

This pasteurized cheese is from Lyon, a gourmet hub in the Rhône-Alpes region of France.

Orange on the outside, creamy and silky within, spreadable and lust-worthy, this famously orange-cloaked cheese from Lyon, France has eye-appeal.

And oh, the palate appeal! Nutty and complex, Brebirousse D’Argental (BREH-bee russe) is a crowd-pleaser.

The paste (the interior) has a grassy aroma and a subtle milky sweetness. In fact, it’s buttery, creamy, mushroomy, sweet, and tangy all at once.

Its full-flavored profile will appeal to Brie lovers and adventurous turophiles (cheese connoisseurs) alike.

When it gets riper, it becomes soft, runny, and ooey-gooey spreadable.

The name combines the French words for sheep (brebis) and red (rousse), although we won’t argue that the rind is orange.

The orange color comes from annatto seed, which is used to make a natural vegetable color.

Unlike some other orange-rind cheeses, Brebirousse D’Argental is not washed or treated with any molds that affect its color. As a result, it’s relatively mild in aroma and flavor, more like an extra-rich Brie.

That’s because sheep’s milk has a higher fat content than cow’s milk.

A bit of history: Unlike many French cheeses that are centuries hold, Brebirousse d’Argental was launched in 1985 by Fromi, a German cheese company specializing in French cheeses.

> More Halloween-appropriate cheeses.

> The history of cheese.

> The different types of cheese: a glossary.
 
 
HOW TO SERVE BREBIROUSSE D’ARGENTAL

 
TIP: If you serve a particularly ripe Brebirousse D’Argental on a plate with other cheeses, place it on a saucer in case it runs.
 
 
GET YOUR BREBIROUSSE

Head to Murray’s Cheese.

[1] Brebirousse d’Argental, creamy and luscious sheep’s milk cheese (all photos © Murray’s Cheese).

[2] You can slice it for a sandwich—on a baguette, of course.

[3] Or, serve it on great crackers with a dab of honey.

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[1] Cheese, appley and absolutely delicious (photos #1, #2, and #3 © Melissa Coleman | The Faux Martha).

[2] Once the batter is in the pan, top it with some apple slices and thyme leaves. It’s a beautiful decoration for the loaf.

[3] Warm from the oven, and ready to eat.

[4] A package of Roth Grand Cru Cheese (photos #4 and #5 © Roth Cheese).

[5] A wheel of Roth Grand Cru cheese halved.

For National Apple Month, October, how about making apple bread? This simple apple beer bread is made even better with a great cheese: the rich, aged Grand Cru® cheese from Roth.

This quick bread is a little bit sweet, a little bit savory, and totally cheesy. It has yeasty nuances from the beer.

You can have it as a breakfast bread with butter or jam, or serve it with salad or soup.

We enjoy it at “tea time” (which can be tea, coffee, or a cold glass of milk).

The recipe (below) was developed by Melissa Coleman, The Faux Martha, and sent to us by Roth Cheese.

> Check out more of Melissa’s beautiful recipes.

> The history of apples.

> The history of beer.

> The history of bread.

> The history of cheese.

> The history of Swiss cheese.
 
 
A CHEESE TO DISCOVER: ROTH CHEESE GRAND CRU

The cheese used in this bread is Roth Cheese’s Grand Cru®, the company’s signature Alpine-style cheese. (Alpine, or mountain cheeses, are hard cheeses made in large wheels. Emmental, the Swiss cheese with eyes (holes), is one of them. Here’s more about authentic Swiss cheese.)

It’s made in imported copper vats with the freshest milk and is aged for four months or longer in the Roth cellars.

The best wheels are hand-selected to age six months or longer into Grand Cru Reserve, which has even more complexity. It’s received many awards for its bold and savory taste, and rightfully so.

Robust and full-bodied, this special cheese melts beautifully for everyday enjoyment.

For snacking or as a table cheese, pair it with:

 
For cooking:

 
 
RECIPE: GRAND CRU APPLE BEER BREAD

If you make a double batch, you won’t regret having the extra. It freezes beautifully.

For an extra-pretty presentation, add a few thinly sliced apple pieces to the top of the loaf before baking, and sprinkle with extra thyme.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 375°F. Drape a piece of parchment paper over an 8 1/2- x 4 1/2-inch loaf pan†. Set aside.

2. PREP the dry ingredients. In a large bowl, stir together the flours, baking powder, thyme, and salt. Toss the grated cheese and shredded apples into the mixture, and stir to coat.

3. POUR both the beer and maple syrup into the dry ingredients at the same time. Immediately fold the batter with a spatula just until combined, being careful not to overwork the batter.

4. POUR the batter into the prepared loaf pan. Bake for 45 to 50 minutes. After about 40 minutes, cover the top of the loaf with tented foil, as needed, to prevent the crust from over-browning. The bread is ready when a toothpick comes out clean from the top center.

5. REMOVE from the oven and add the optional glazes. Gently smear the butter over the crust and lightly drizzle it with honey or maple syrup. Let cool for 5 minutes before running a thin knife around the edges of the pan to loosen the loaf.

6. REMOVE the loaf from the pan. Serve the bread warm with butter, or within a day of making. It’s best on day one.

Editor’s note: We froze the leftovers, and re-heated them in the microwave for 15 seconds. Delicious!

*Any apple will work for this recipe, but apples suited for baking (like Honeycrisp) work best as they tend to hold their shape under the heat of the oven.

†If using a slightly larger loaf pan, reduce the baking time.

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We can never get enough of a good apple salad. The recipes are crunchy, sweet-tart, and very much seasonal in the fall through the winter months.

Red radicchio and orange apricots add fall colors to the mix.

We have a collection of apple salad recipes below, and our featured recipe follows the next section.

> Thanks to Colavita for the recipe. It’s right below, but first:
 
 
FALL APPLES

While some apples are ready to harvest in mid-August through late September or October (Empire Gala, Honeycrisp), others are picked later, in September through November (Cortland, Empire, Gala, Jonagold, Jonathan, Red Delicious).

These are the so-called fall apples, which are good storage apples. That’s why apples are still available months later, until the next fall harvest.

Still other apples, known as winter apples, are the best for long-term storage (Black Twig, Fuji, Granny Smith, Ida Red, Melrose, Mutsu, Stayman Winesap, Turkey Winesap). Their harvest begins in late September through early October and lasts through November.

Apple trivia: There’s a third category of apples, called summer apples, mostly picked from mid to late July. Some must be refrigerated (Earligold, Hawaii, Rambo) and others (Akane, Mollie’s Delicious) can exist on the counter for a brief time.

You’re not likely to find summer apples in your supermarket—they don’t travel well. But should you be traveling through apple-growing areas, see if you can find them at farm stands.

> The history of apples.
 
 
RECIPE: APPLE SALAD WITH ROASTED HAZELNUTS

While they seem to be ubiquitous, Granny Smith apples (photo #2) have a good substitute: the Mutsu, also known as Crispin* apples (photo #3). A super-tart green apple is similar to Granny Smith apples. Its crisp texture and tangy flavor make it the best choice for salads and slaws.

You can also substitute Honeycrisps which are as sweet as Granny Smiths are tart.
 
Ingredients For The Salad

 
Ingredients For The Dressing

 
Preparation

1. ROAST (TOAST) the hazelnuts using your preferred method.

On the stovetop: Place the nuts/seeds/spices in a heavy, dry skillet over moderate heat, stirring, until fragrant and a shade or two darker, 3 to 5 minutes. Don’t crowd the nuts; use a larger skillet as needed, or toast in two batches.

In the oven: Preheat the oven to 350°F and place the nuts/seeds/spices in an ungreased shallow baking pan or a rimmed baking sheet, in a single layer. Roast until golden, 5 to 10 minutes, shaking the pan once or twice for even toasting.

In the microwave: For smaller amounts—tablespoon to a 1/2 cup, spread evenly in a single layer on a flat, microwave-safe dish. Add a small amount of softened butter or oil—1/2 teaspoon of fat per 1/2 cup of nuts/seeds/spices. Stir to coat with the fat and microwave on high for 1 minute. Stir and microwave for another minute. If not done to your satisfaction, continue to cook 30 seconds at a time, stirring after each addition of time.

2. MAKE the dressing: Place all the dressing ingredients in a bowl and whisk to combine. You may need to whisk again before drizzling over the salad to make sure the oils and vinegars are well combined (emulsified). They will separate if left alone for too long.

3. ASSEMBLE the salad. Place the radicchio, arugula, celery, apples, apricots, and dill in a large salad bowl. Sprinkle with salt and pepper.

4. DRIZZLE the dressing over the salad and toss to combine. Taste and adjust seasoning.

5. SPRINKLE the chopped hazelnuts over the top and serve.
 
 
MORE APPLE SALAD RECIPES

 
Plus:

 
 
 
 
__________________

*The Mutsu apple (photo #3) was created in Japan, named after the Mutsu province in which it was bred. It’s a cross between a Golden Delicious and an Indo apple, a very sweet cultivar developed in 1930. Mutsu apples are a popular dessert variety in Japan and are known as the “million-dollar apple.” They are often called Crispin apples in the U.S. and the U.K. In 1968, a marketing campaign chose a more “familiar” name to appeal to consumers. Some U.S. growers prefer to call the apples by their original name, Mutsu [source].

[1] Apple salad with toasted hazelnuts. The recipe is below (photo © Colavita Recipes).

[2] Granny Smith apples (photos #2, #3, #4, ad #6 © Good Eggs).

[3] Mutsu apples are a good substitute for Granny Smiths in apples and slaws.

[4] Toast the hazelnuts for better flavor (photo © Holmquist Hazelnuts).

[5] (photo © Holmquist Hazelnuts).

[6] The Treviso variety of radicchio has an elongated shape. You can also use the round heads, called Chioggia radicchio. Radicchio is in the chicory family. Check out the different chicories.

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