Le Tastevin Wine Club - Notes on Cheeses – April 23, 2025

The cheeses, truffle mousse pate and bread are from Plum Market in Ann Arbor. The cheese have been selected because they should complement the aromatic, medium body Pinot Noir wines of the evening.

Camembert (pasteurized cow’s milk) from Normandy (Camembert de Normandie) is an AOC-protected cheese (Appellation d'Origine Contrôlée” or Controlled Designation of Origin), and is required by law to be made only with unpasteurized milk. Many modern cheesemakers outside of Normandy, France, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. This may be a first for the club, but this cheese is actually made in Québec, Canada, by French immigrants from Normandy. The Canadian dairy farms, covered with high-quality grass for cows to graze upon, enjoy one of the world's most pristine environments. A similar cheese to brie, Camembert is formed into smaller wheels and may have a slightly more robust flavor than its larger cousin. Other ingredients include microbial enzyme, bacterial culture and Penicillum candidum. Firm when chilled or runny at room temperature, there are many ways to enjoy this wonderful cheese. A cousin of the Camembert, I've selected a slice of Brie (pasteurized cow's milk) from Belletoile, a triple crème Brie originating from France’s Lorraine region, a cheese with added cream and traditional rennet. It has a milder flavor profile than Camembert but has a distinctive creamy heart and bloomy rind that enhances the creamy, buttery taste and smooth texture. Belletoile was first produced in 1960 and became the first triple crème brie exported to the USA. Belletoile is the first and only imported Brie-certified VLOG (Der Verband Lebensmittel ohne Gentechnik e.V) non-GMO.

Emmentaler Emmi AOP - This Swiss cheese is a pasteurized cow's milk product aged in the sandstone caves of Kaltbach. Only the best wheels of Emmi Roth's Lucerne Emmentaler are selected for this cheese. An unmistakable blackish brown rind forms around the 200 pound wheel of Emmentaler during the cave-aging process, while the fruity and nutty flavors intensify with notable crystals lending a unique texture. The best known of the Swiss cheeses, Emmentaler cheese is famous for its open texture or 'eyes'. However, Kaltbach Emmentaler AOP is more than just the characteristic holes. It is about the hallmark black-brown patina that develops as the cheese matures for 3 months in the cheese dairy and for more than 300 days in the caves. During this maturation process, white crystals and drops of water are formed from the cheese, known as "tears of joy". The cave maturation results in a tangy, nutty flavour and a crumbly, slightly crystalline texture, typical of the fine Swiss classic from the caves. Our cheese is aged for 12 months.

Page last updated: May 3, 2025 (EB)

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