Blanc Bleu Tambour, from the Pays de La Loire region of France, comes with a deceptive name. The “bleu” in the name might lead you to expect a blue cheese, but in fact the “bleu” refers to the naturally occurring blueish molds that establish themselves on the rind of this goat’s milk cheese. One often finds “volunteer” blue molds on aged chevres — some, like Selles-sur-Cher, are sometimes known for it — but it is not introduced deliberately and does not impart anything more than a subtle influence on the flavor.
The wheel has a geometrically precise creamline, the ripe outer ring divided neatly from the inner paste by a clean line all around. The inner paste is fudgy and a bit chalky. The flavor is earthy, mineral and complex with a bit of tang and goaty bite.
Purchased at Murrays.
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- harmonicakind said: well put!
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