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.

[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.

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.

[1] Carignan wine has a dark red color (photo © Tribella Wine).

[2] A cluster of Carignan grapes (photo © Vins Rhone).

[3] Carignan is a great pairing with poultry. In the photo, it’s roast duck; but it can also be the Thanksgiving turkey (photo © Dean & DeLuca).

[4] A glass of Carignan from award-winning Trentadue Winery (photo © Trentadue).

[5] Serve Carignan with salumi, the Italian term for charcuterie (photo © Oz Restaurant & Bar | Arlington, Virginia [permanently closed]).

October 26th is National Carignan Day. What’s Carignan, you may ask?

Carignan (CARE-in-yen), a medium-bodied, medium-tannin red wine from southern France, has long been known as a value wine—i.e., a low-quality wine grape used for bulk wines.

The high-yielding grape has long been a major blending grape, adding its fruitiness and color to other wines.

But in recent years, Carignan has become known for its ability to make quality wines. A new generation of winemakers is reinvigorating old vineyards and making tremendously rich, red fruit-driven wines.

Take a moment to learn about today’s Carignan, a great food wine.

If you’re a fan of lighter-style Zinfandels, Merlot, or Côtes du Rhône, then pick up a bottle of Carignan.

Ideally, it should be a wine made from old vines (vieilles vignes), where the productivity of the grape clusters is low and the concentration of flavors is high. The wines will burst with fruit and will be smooth on the palate thanks to lighter tannins.

> The history of Carignan is below.
 
 
MAJOR CARIGNAN PRODUCING REGIONS

Outside of widespread planting in the French Midi† (southern France, including Languedoc-Roussillon), Carignan is grown in:

 
Below, we have 10 award-winning Carignan wines from the U.S.
 
 
PAIRING CARIGNAN WINE & FOOD

Why is Carignan a great food wine? Because of its medium body, it pairs with bold-flavored dishes as well as lighter ones. And the flavor is balanced without bitter tannins.

Its fruit-forward, with red fruit and baking spice flavors that pair with the spices in almost any cooked dish.

On the palate, with its bold red fruit, pronounced acidity, and earthy-meaty notes, Carignan is an excellent match with:

 
And since we’re approaching the holiday season as of this writing and anticipating that roast turkey, Carignan is a wine that can join the traditional Thanksgiving wine lineup of Beaujolais (Gamay), Châteauneuf-du-Pape, Grenache*, Pinot Noir, and Zinfandel.
 
 
WHICH CARIGNAN SHOULD YOU BUY?

Your wine store clerk can show you what’s available in the store. But for the best American Carignans, here are the winners in the 2023 San Francisco Chronicle Wine Competition:

 
Of course, you can find affordable bottles for as little as $15.

A tip from Wine Folly: Carignan can smell oddly meaty upon first opening a bottle. If yours has a meaty aroma, decant it for at least an hour.
 
 
THE HISTORY OF CARIGNAN

The Carignan grape has a long and storied history within the Mediterranean region, particularly in Spain and France.

They believe that Carignan is likely a very old variety due to its widespread plantings and the proliferation of numerous different names that give testament to the grape’s long history in different wine regions [source].

Carignan was introduced to France, specifically the Languedoc-Roussillon region in the southern part of the country, in the 12th century [source].

It reached Sardinia sometime between 1323 and 1720 when the island was under the Spanish influence of the Crown of Aragon [source].

During the late 19th and early 20th centuries, Carignan saw widespread planting in the Languedoc-Roussillon region. It was a prolific vine that produced high yields and was a reliable source of red wine, especially during challenging growing conditions.

For much of the 20th century, Carignan was used to produce inexpensive bulk wines. This mass production often resulted in low-quality, diluted wines.

Carignan was historically a component of the Rioja red wine blend. The grape’s prominence in France hit a high point in 1988 when it accounted for 167,000 hectares (410,000 acres) and was France’s most widely planted grape variety (used for blending and bulk wines).

By the late 20th century, Carignan had gained a reputation for producing wines lacking complexity and finesse. Carignan’s popularity declined, and many vineyards were uprooted or replaced with other grape varieties.

In more recent years, there has been a revival of interest in Carignan, particularly in old-vine Carignan vineyards. Winemakers have recognized the potential of old, low-yielding Carignan vines to produce high-quality wines with depth and character.

When carefully tended and harvested from older vines, Carignan can yield wines with flavors of dark fruit, spice, and good acidity. Beyond serving as a blending or bulk-wine grape, Carignan is also standing on its own merit, with single varietal bottlings of 100% Carignan.

In France, regulations have been put in place to limit the planting of new Carignan vines in an effort to focus on quality over quantity. Old-vine Carignan, especially in the Languedoc region, is highly prized.

In the U.S., there’s plenty of Carignan for blending, but with the changing dynamics of the wine industry, the grape is also producing high-quality wines like those mentioned above.

Carignan as a fine varietal wine is on a growth trajectory in the U.S. and elsewhere. It can make interesting and distinctive wines, and just as important, it’s hardy and prolific.
 
 
__________________

*Carignan vs. Grenache: Carignan is a medium-body wine while Grenache is medium-full bodied wine. Both are fruit wines but have different flavors. The Carignan flavor profile is known for baking spices, with a hint of licorice and cured meat. The Grenache flavor profile is red fruit—black cherries, raspberries, and strawberries, with hints of cinnamon and anise.

†Southern France, also known as the south of France or colloquially in French as le Midi, is a defined geographical area consisting of the regions of France that border the Atlantic Ocean south of the Marais Poitevin, Spain, the Mediterranean Sea, and Italy.

‡Ampelography is the field of botany concerned with the identification and classification of grapevines.
 
 

Why give a box of chocolates to your foodie friends for Halloween and Thanksgiving, when you can introduce them to a “spirited” treat: Mozart Pumpkin Spice Chocolate Liqueur.

For more than 60 years, the Mozart Distillerie has been making cream liqueur in Salzburg, Austria, the birthplace of Wolfgang Amadeus Mozart (hence the brand name).

The line of cream liqueurs is made with special heavy cream from the Netherlands, Belgian chocolate, and the finest flavorings one might desire.

The ingredients are all-natural. The line is gluten-free.

And, says the distillery, it’s “handcrafted with love.”

The liqueurs are made in seven flavors: Cream (milk chocolate), Dark Chocolate, and White chocolate, plus Coffee, Coconut, and Strawberry cream liqueurs.

And then, there’s Pumpkin Spice, a creamy, light orange chocolate pumpkin spice liqueur, a well-balanced symphony of milk chocolate, caramel, natural pumpkin juice, cinnamon, clove, and a hint of vanilla.

In addition to love, the products have won major awards at the world’s most prestigious spirits competitions.

> The history of cream liqueur is below.
 
 
PUMPKIN SPICE CHOCOLATE LIQUEUR, A CREAM LIQUEUR WITH BELGIAN CHOCOLATE

Classic pumpkin spice flavor meets creamy, milk chocolate liqueur. What could be more seasonal: a treat for Halloween, Thanksgiving, and in-between.

It’s a lovely indulgence:

 
Here are some cocktail—or rather, choc-tail—recipes:

 
 
GET YOUR MOZART CREAM LIQUEUR

Here’s a store locator.
 
 
THE HISTORY OF CREAM LIQUEUR

Cream liqueur is an alcoholic drink (liquor/spirit) that combines a distilled spirit with heavy cream, and is sweetened and flavored with other ingredients.

The ingredients can include coffee, fruits, herbs, nuts, spices, and whatever else a distiller might choose.

The history of cream liqueurs begins in 1974 with the launch of the first cream liqueur, Baileys Irish Cream.

Initially, the concept of dairy cream in a bottle of liqueur sounded strange to people.

Dairy cream and an alcohol base (the “neutral spirit” used to make a liqueur) do not make a natural emulsion—i.e., they will separate rather than stay blended.

The breakthrough of Baileys was to figure out how to create an emulsion that held together over a long shelf life.

After one taste, it seduced the palate of the doubters and engendered many imitator brands, creating the category of cream liqueur.
 
 
Cream Liqueur Vs. Crème Liqueur

These two products may seem the same—English and French spelling—but they are different.

 
The correct spelling is cream liqueur, although a Google search shows that the misspelled cream liquor is a runner-up.

[1] What could be a better seasonal gift: delicious pumpkin spice cream liqueur in a beautiful bottle (all photos © Mozart Distillerie).

[2] Enjoy it on the rocks or straight up.

[3] Make pumpkin spice eggnog. Here’s the recipe.

[4] Pumpkin Spice Hot Chocolate Punch. Here’s the recipe.

[5] Pumpkin Chocolate Cheesecake Cocktail. Here’s the recipe.