Le Tastevin Wine Club - Notes on Cheeses – September 09, 2026

The cheeses were sourced from The Cheese Lady, and the epis and baguettes from Give a Thanks bakery, both in Rochester, Michigan. The demi epi bagette style, shaped like a wheat stalk (pain d'épis), is both beautiful and practical - perfect for tearing apart and sharing. In general, the cheeses this evening are softer and milder to better pair with tonight's wines. With the soft (Saint Angel) cheese, a red pepper jam is to be spread on the cheese.

Saint Angel (cow's milk) is a luxurious French triple-cream cheese known for its ricch, buttery flavor and velvety texture. It is made from pasteurized cow's milk and has a soft, bloomy rind with a square, pillow-like shape:
o Type ➔ Triple-cream brie-style cheese
o Origin ➔ France, crafted by Fromagerie Guilloteau
o Texture ➔ Soft, creamy and spreadable (when warmer) with a rich ivory paste
o Flavor Profile: Buttery and sweet cream notes dominate, slight tang near the rind. Mild mushroom-like earthiness that intensifies with age.

Comté (cow's milk) - this age band is often labeled “Comté Grande Réserve” and is prized for its balance of complexity and approachability. At this age (18 months) you get caramelized nuttiness, real umami, and the first meaningful crystalline crunch, while still keeping the smooth, sliceable texture. It’s the sweet spot between accessibility and intensity.
o Type ➔Hard, cooked‑pressed Alpine cheese (AOP).  Made in large wheels
o Origin ➔ Jura Massif, eastern France, produced in village fruitières and aged by affineurs under strict AOP rules.
o Milk source ➔ Raw cow’s milk exclusively from Montbéliarde and French Simmental cows — the only breeds permitted under AOP regulations.

 

 

Page last updated: September 14, 2026 (EB)

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