01
Apr 2011

Roucoulons

Happy Fromage Friday! This week’s trip to the cheese shop landed me a perfectly creamy and gooey round of Roucoulons (roo-coo-LAWN) which is a cow’s milk cheese whose texture and flavor profile falls somewhere between Camembert and Pont l’Eveque. Hailing from the Franche-Comte region of France, it’s name is derived from the French word “roucouler” which means to talk fondly or amorously.

This tasty soft ripened cheese suffers from a bit of an identity crisis as it’s producers refer to it as a bloomy-rinded cheese, yet it’s moist orange-hued rind and earthiness is more indicative of a washed rind cheese.  Hmm… confused or not, it’s a winner!  Spread it on a baguette, enjoy it with a hearty varietal of grapes (such as Black Muscat), and pour yourself a glass of Pinot Noir or something that sparkles…

{ 4 comments… read them below or add one }

Magdalen McCarthy April 1, 2011 at 10:36 am

Yet another pairing for my Shingleback ‘Black Bubbles’ Sparkling Shiraz:)

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The Fromagette April 1, 2011 at 10:40 am

Another day… another bottle of bubbly!

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The Fromagette April 1, 2011 at 10:51 am

Well, they don’t ALL start with B… but you’ve got: Boschetto, Balarina, Bucherondin, Brillat Saverin, Brie de Nangis, Blue Castillo, Bandaged Cheddar, Bleu de Basque, Brebis, Banon, Beaufort, Blu di Bufala, Bermuda Triangle, and Billy Blue….for starters :)

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Magdalen McCarthy April 1, 2011 at 10:42 am

Bubbles really do make everything better. Along with Butter and Bacon. Now only if Cheese started with a B!!!

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