To say this cheese is epic is no exaggeration. When properly ripe is is 3 cheeses in one. The amazing rind, the gooey inside layer and the crumbly centre. It's so very clever. How these cheese makers do it .... who knows. The history of this cheese is centuries old and in fact it was declared the best cheese in France back in the 16th century.
It has held an AOP status since 1990 (one of only 46 cheeses in France to do so). The name originates from Arabic, chebli meaning goat and Poitou-Charentes from the area it is produced.
I like to keep it for a week or so after the best before date to give it time to develop extra nuttiness and goo. It becomes almost alive.
It is absolutely stunning served with melon, roasted dates and walnuts on a beautiful late summer day in the Haute Marne with a chilled bottle of Viognier.
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