French cheese – Aisy Cendré
Posted on December 16th, 2008 by admin
Aisy Cendré was created by the same people who saved the Epoisses cheese from oblivion after World War Two: Fromagerie Berthaut. They discovered that a cheese buried in ashes had a different flavour. Usually, a young Epoisses cheese is sued. The cheese is salted and washed with Marc de Bourgogne. The cheese is then buried in oak ashes for one month. The result is the Aisy Cendré. The center of the Aisy Cendré cheese is white and almost unripe. The taste is quite strong. Aisy Cendré has a flavour of hazelnut and walnut. This cheese goes well on the cheese board. Serve with Bourgogne Red wine
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