Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
LuckyGirl

Help me Identify This Cheese

Recommended Posts

Hi there.

I am currently visiting my sister in Switzerland and I just picked up a most amazing cheese from the laterie one town over. I didn't pay close attention when I was buying it and the owner of the laterie doesn't mark the cheeses after he wraps them so I am now stuck trying to figure out what this cheese is. I leave tomorrow morning so I can't even go back to look.

This cheese is a white rind very soft, silky, layered cheese. The center of the cheese is a layer almost like boursin in texture, mousse-like, and it has chopped mushrooms, morels I think but I can't recall with certainty what the label said. Around that center is what I think is a raw milk cheese as it has a super silky, soft almost runny texture and it has a white rind.

Any help?

TIA in advance. I am dying to know what this cheese is. It is absolute heaven. One of the most wonderful things I've ever eaten.

Share this post


Link to post
Share on other sites

It sounds like it could be a truffled brillat savarin maybe? Trying to paste a link without much success!


"Experience is something you gain just after you needed it" ....A Wise man

Share this post


Link to post
Share on other sites

Oh, wow! I don't know what kind of cheese that is, but it looks amazing.


I like cows, too. I hold buns against them. -- Bucky Cat.

Share this post


Link to post
Share on other sites

If morels, I would have expected the filling to be darker, though, wouldn't it? Is it pure mushroom filling, or a "mushroom-flavored" filling?


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

There are little bits of mushroom in the mousse-like center though you can't see them in my photo. Nikkib may be correct in suggesting truffles as opposed to morels. I wish I had paid more attention when I bought it. I am leaving today but my Mom is arriving shortly after I leave. My sister has instructions for my Mom to go to the laterie and find out what the cheese is. I will report back in a few days when I hear from her.

Share this post


Link to post
Share on other sites

I spoke with my cheese providore. He said it is a French truffle brie. They open the cheese up and put in a layer of mixed marscapone and truffle. They the seal the cheese up and mature it for another four weeks.


Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

Share this post


Link to post
Share on other sites

Hmmm could be, nickrey but I have my doubts. For one, the center layer didn't have anywhere near the amount of bits as the pick in the link you posted and two, the center cheese didn't seem at all like marscapone in texture or flavor but, you never know...

I am leaning towards it being truffle though not morels.

I haven't had a chance to talk to my Mom yet but I will report back as soon as I do.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By apilinariosilvia
      Can anyone give me idea how to make homemade french bread in wood fired oven?
    • By pastrygirl
      There are two local grocery stores here who I'd like to try to sell chocolate to but they have policies forbidding GMO soy,  Soy lecithin is allowed only if organic or certified non-GMO. 
       
      I use a lot of Felchlin, some Valrhona, a little Cacao Barry. The only mention of GMOs I've found from Felchlin is this note in a brochure: GMO absence:  Felchlin fulfills current legislative requirements regarding GMO absence.  All Felchlin products comply with the Swiss Regulation and the European Council Regulation related to genetically modified organisms in food and feed.
       
      Does anybody know what those requirements are?  Is anything European going to be GMO-free?  Or labeled above some %?
       
       
    • By umami5
      Has anyone come across a digital version of Practical Professional Cookery (revised 3rd edition) H.L. Cracknell & R.J. Kaufmann.
      I am using this as the textbook for my culinary arts students and a digital version would come in very handy for creating notes and handouts.
    • By Mullinix18
      I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me? 
    • By Mullinix18
      I have seen referenced in several places on the internet, including Wikipedia, a stat about escoffier recommending 40 minutes for scrambled eggs in a Bain Marie. I cant find where this number is from. On Wikipedia it refers to the book I currently own, the "Escoffier le guide culinaire" with forward by Heston Blumenthal by h. L. Cracknell...specificly page 157 for the 40 minute cooking time of scrambled eggs but it's not in my book on that page! Even tho there is the recipe for scrambled eggs on that page... I've seen the 1903 first edition online.. And it's not in there either.... Where is this number from?? Id like to know in case there is some even more complete book or something out there that I'm missing. Any help would be much appreciated. Thank you. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...