A new cheese to us this week. Vacherousse d’Argental – a rich, smooth and creamy cow’s milk cheese from the Lyon area of France.
The rind is washed with brine and annato (the natural orange colouring that you also find on a Langres) and then it’s matured for a minimum of 2 weeks.
It’s unctuous and rich, super smooth and slightly runny close to the rind which is perfectly edible and rather tasty. We thought there was a hint of coconut on the palate and it looks a bit like a slice of pie on the cheeseboard!
A new discovery and a rather nice one. Do give it a try if you like rich, creamy dense cheeses.
