Wednesday, April 15, 2015

Persillé du Malzieu

Hello everyone and happy tax day to all of my American readers!

Today started off a bit crazy for me as I was one of the thousands of Americans running frantically to the Post Office to make sure my taxes went out on time. Glad that's over!

It was nice coming in to work today as I found a much awaited treat from France - the Persillé du Malzieu.

Cheese: Persillé du Malzieu
Affineur: Hervé Mons
Location: Produced by a cooperative in Malzieu Ville, France
Milk: Pasteurized sheep's milk
Rennet: Traditional (animal)

This particular cheese was recommended to me by a customer. He said that he had had it at a different Whole Foods Market location and that we should bring it in. I asked my buyer very nicely to bring it in so we could try it. After waiting 8 weeks (that's how long it takes to get cheese shipped from France), it's finally here! I was very excited to try some. 


As I crumbled a little piece off I could see that there was a lot of mold present, which means more flavor! The smell wasn't particularly strong, but the taste... oh, the taste. Strong and spicy with a nice salty, creamy balance. It walks a thin line of being too potent, but the balance in the cheese makes it amazing. 

I love how Murray's cheese shop describes this cheese: "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, this cheese is made of Lacaune sheep milk, like it's more famous neighbor, but captures a far greater flavor spectrum. Texturally, 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." 


The other difference between the Persillé du Malzieu and Roquefort is that Persillé du Malzieu is made with pasteurized sheep's milk instead of raw sheep's milk. For those folks who prefer their cheeses pasteurized, this is a great alternative. But if you're not keen on blue cheeses, I would recommend steering clear of this blue "giant". Lots of delicious flavor, but really quite strong.

If you'd like to try a piece, come on by the Whole Foods Market in Los Altos where we just freshly cut a wheel of this delectable cheese. I hope to see you all soon. Until next time, eat, drink and be happy!

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