Vignotte Cheese

From: £10.00

Vignotte is a versatile semi-soft cheese from the Champagne-Ardenne region of France. located in the northeast of the country, and mostly corresponding to the historic province of Champagne,s also known for its sparkling white wine.

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Description

About Vignotte Cheese

Vignotte is a versatile semi-soft cheese from the Champagne-Ardenne region of France. located in the northeast of the country, bordering Belgium. Mostly corresponding to the historic province of Champagne, the region is also known for its sparkling white wine of the same name.

Vignotte is a Brie-like high fat, triple cream French cheese produced in the Champagne-Ardenne region North-East France with pasteurised cow’s milk. Due to the extra cream added during production, Vignotte is exceptionally fatty with nearly 75% fat. Nevertheless, the production process gives the cheese a powdery white bloomy skin and an intensely creamy, light, rich, buttery texture.

The taste is basically a more intense version of brie. This cheese is loaded with flavour, and although it isn’t like a traditional brie and is more solid, it’s still spreadable. The wheel itself is also a little different, being smaller in diameter and taller in height than a traditional brie. The rind is bloomy and powdery and oh so delicious.

Production

It is made from pasteurised cows milk and triple cream with extra cream added during the process. This gives the cheese an incredibly fatty and creamy texture, perfect for cooking. It has almost 75% fat and it’s left to ripen for 2 weeks. Underneath its bloomy rind, the texture is smooth, creamy, buttery, and almost spreadable texture. Bloomy rinds can differ depending on how mould is introduced. In the traditional method, as is used with Vignotte, the cheesemaker will introduce the mould directly into the milk and a couple of weeks later a thin, delicate rind will appear.

With this traditional method, the cheese matures naturally from the inside out, and the bloom can appear somewhat mottled. The other method, which is mostly used by mass producers, is to spray the mould onto the outside of the cheese. It will spread quickly and develop a thick, consistent bloomy rind. Although still delicious, it tends to have less flavour.

Serving Vignotte

The aromas are intense, while the flavours are lemony, with bitter and mushroomy undertones. We recommend grilling this Vignotte or adding add it into soups and burgers. Starting with a smooth Brie taste, Vignotte develops into an earthy, mouldy flavour, with a mellow aftertaste. This is a decidedly strong and bitter tasting cheese. Naturally, you can always serve its bold flavours with crackers and biscuits. Pair it with a glass of Champagne or a nice Sauvignon Blanc.  It has a slightly lemony taste making it perfect for grilling. Suitable for vegetarians.

More French Cheeses at Sagebury Fine Foods of Frome

Additional information

Weight

250g, 500g, 750g, 1kg