French artisanal cheeses at Sigel's
Sigel's has just gotten a new shipment of its hand-made, small-production cheeses from France. Cheese-head friends who tasted these when they were first introduced a few months ago raved about them, and I plan to get by to check them out before this lot disappears.
There are sheep's milk cheeses, goat's milk cheeses and cow's milk cheeses, each reflective of its village and region.
I won't list all 15, but here are a few highlights, with tasting notes from Sigel's:
Brebirousse D'Argental - Washed-rind, sheep's milk cheese from the Lyon region. Soft and exceptionally creamy
Ossua Iraty - Very traditional, semi-firm sheep's milk cheese from the Pyrenees. Matured a minimum of three months. Exceptionally tangy, sharp flavor.
Tomme Aydius - Semi-hard, raw-milk, washed-rind goat's milk cheese from the Aquitaine. Matured two to three months. Smooth, dense texture.
Petit Sapin - Soft ripened cow's milk cheese from the Jura Mountains. Packaged in a small wooden box, surrounded with a pinewood band. Remarkably creamy. Best heated slightly and eaten with spoons from the box.
These sound so good. They're at Sigel's Elite (Cole at Fitzhugh, Sigel's Addison (15003 Inwood) and Vin Classic Wine (Legacy at the tollway, Plano).