‘Tis the Season…

Hello Cheese Enthusiast!

Okay, this story could have been easily written in the Spring, but when I happened to visit my local cheese counter at Nugget Market and saw they had a beautiful display of cheeses that were covered in edible flowers, I just knew that I had found my inspiration for this week’s post.

While most produce departments do not carry edible flowers unless you request them, they all have access to them through their distributors. So which ones are edible?...Well, Carnations, Marigolds, Chrysanthemums, Dandelions, Pansies, and Roses just to name a few. There is a full list (as well as helpful hints) on What’s Cooking America, one of the most trusted culinary websites. When I worked behind my cheese counter, I used to order in the edible pansies to press in to the snowy rind of 8 oz. Brie wheels. They were always a hit.

Here are several producers that all use edible flowers to enhance their cheeses:

Bûchette Aux Fleurs 100g by P. Jacquin et Fils – This beautiful Bûchette (translation: Log) is made from Goat’s Milk from the Loire Valley in La Vernelle, France. For 50 years (or 3 generations) the Jacquin family has been specializing in producing goat cheeses from this region. They are dedicated to ensuring these cheeses not only represent the terroir of the area, but a true representation of the cheeses of France. This Bûchette has been coated in dried flowers, like rose petals, cornflowers, and marigolds. This creamy chèvre has herbal & citrus nuances, and fresh grassy notes. It is bright, creamy, and herbacious.

Cevrin alle Erbe di Montagna by Caseificio Bottera – This amazing piece of cheese is formed into a small disc and coated with “Erbe di Montagna” (translation: Herbs of the Mountains), although my piece had many more flowers than it did herbs. Caseificio (translation: Dairy) Bottera is located in Riforano, Italy in the Piemonte region. It is here that Mario and Anna Sarale raise their cows, produce the milk and process fantastic cheeses on this small, third generation farm that has a beautiful view of the Italian Alps. This artisanal cheese celebrates the bounty of the land with a crust of herbs and flowers foraged from around the farm that change throughout the year. Cevrin highlights the seasons using whatever is growing at the time lending depth and flavor to this tangy, creamy cheese.

Blumenkäse which is brought to America by Mifroma is produced in Oberriet, Switzerland located in the canton of St. Gallen near the Liechtenstein border. Blumenkäse in German literally mean Cheese made with flowers.  The Oberriet village dairy is dedicated to producing a wide variety of cheeses, including this very special flower covered cheese – a real feast for the eyes with a rind covered by dried yellow, blue and red blossoms of marigolds, cornflowers and roses. The fragrance of some twelve different herbs which are also featured on the rind (including winter savory, mint, chives and juniper berries) and seduces the nose. It takes six months of maturation for this cow’s milk cheese to develop its mild, subtly tart aroma with herbal notes. 

I paired these cheeses with other flowery accompaniments…

Raspberry Rose preserves from Quince & Apple – This jar was given to me a while back and I have just been waiting to find the right cheese pairing with it. This raspberry preserve that has been enhanced by added Rose Oil was the perfect accompaniment to the fresh goat Chèvre.

Created by Matt and Clare, the husband and wife duo behind Quince and Apple, their line-up of preserves and nuts are just made to go with cheese. Located in Madison, Wisconsin (I hope that you go on the link above and check out their whole collection). 

To bring this complete “flower garden” together, I paired this with a French Rosé wine (of course!). Campuget (2019) Costières de Nîmes is an Appellationd'Origine Contrôlée (AOC) for wines that are produced in an area between the ancient city of Nîmes and the western Rhône delta, in the French department of the Gard.

These may be uncertain times, but you still need to slow down and take time to smell the roses. 

Until next week…Cheers!

Trevor