December 7, 2021

CHAOURCE CHEESE WITH PEPPERED SALIDOU

Have you ever tried this delicious duo: a Chaource cheese with a peppered caramel Salidou? Try my easy-peasy and delicious recipe now!

A Culinary Treasure Rediscovered

In the depths of my recipe notebook, an old gem had been patiently awaiting its revival. Nestled in the vibrant city of London, my quest for the perfect ingredient proved to be quite an adventure. After much searching, luck finally smiled upon me when I stumbled upon a charming fromagerie that held the answer to my culinary aspirations : a delightful Chaource cheese… But not alone : paired with a Poilane bread, some Salidou and, a pinch of black pepper!

A Cheese with a Storied Past

Chaource cheese, with its rich history, embodies the essence of Burgundy. It hails from the very heart of this region, where the Pontigny Cistercian abbey stood as a monumental testament to monastic life. The XIIe century marked the birth of this cheese, a product of the fertile fields that surrounded the abbey. With its creamy interior and delicate white rind, Chaource has charmed palates for centuries..

Pepper Salidou: A Contemporary Twist

Now, let us introduce a contemporary twist to this classic cheese. Peppered Salidou, is my culinary innovation that combines the buttery richness of Salidou caramel with a subtle kick of pepper, takes Chaource cheese to new heights…

One of the most delicate aspects of this dish is its versatility. You have the power to decide how to enjoy it : as a starter to whet your appetite or as a dessert to conclude your meal on a sweet note. The choice is entirely yours, and that is what makes my Chaource cheese with peppered Salidou so special : it adapts to your culinary desires. By the way, do you know the Poilâne bread use in the recipe?

The Poilâne Legacy

Poilâne, an artisanal bakery was established in 1932 by Pierre Poilâne, a skilled baker hailing from the picturesque region of Normandy.

The bread is a meticulous selection of ingredients, crafted using primarily grey flour, boasting an impressive 85% extraction rate. This unique flour selection retains a portion of the wheat bran, imparting a distinctive character to the bread’s texture and taste.

An intriguing element that sets Poilâne bread apart is its inclusion of spelt, an ancient grain and a precursor to modern wheat. Comprising 30% of the dough, spelt contributes its own unique qualities to the bread.

Pairing : White Wine with Côtes d’Auxerre

Situated in the picturesque Yonne Valley of my amazing France, Côtes d’Auxerre shares its borders with the renowned Chablis region. This proximity to Chablis exerts a profound influence on the style and distinct qualities of the wines produced in the Côtes d’Auxerre appellation.

Aromatically, the wine is unveiling a bouquet of almond, hazelnut, white flowers, ripe pear, citrus, and a subtle hint of roasting. These fragrant notes create an enticing and complex olfactory experience.

Climate and Soil: Nature’s Influence

The cool climate of Côtes d’Auxerre contributes to the wines’ vibrant acidity and refreshing nature. The vineyards, graced with rich limestone soils, provide the ideal foundation for cultivating Chardonnay grapes that yield elegant, savory, and mineral-driven wines.

The wine often undergoes ageing in both tank and barrel, enhancing their complexity and depth.

Historical Significance

The rich history of wine in the Auxerrois region is deeply intertwined with its geographical location and its proximity to the Yonne River and the bustling capital city of Paris.

Archaeological excavations at Escolives-Sainte-Camille, a few kilometres from Auxerre, unveiled a remarkable discovery – an illustrated bas-relief of a bunch of grapes dating back to the 2nd century. This archaeological find solidified the Auxerre vineyards’ status as the oldest in the region, steeped in centuries of winemaking tradition.

By the 18th century, the Auxerre vineyards expanded to cover more than 1800 hectares. These wines were transported to Paris via the Yonne River, playing a pivotal role in their growth and recognition.

A River of Prosperity

Before the advent of highways and railways, the Grand Auxerrois region, which includes the vineyards around Auxerre, held a distinct advantage. It could effortlessly ship its produce directly to Paris by riverboat, establishing a near monopoly on the sale of quality wines to the capital. This early commercial success contributed to the region’s thriving grape-growing and winemaking industry…