Just indulged in some Jean Perrin Fromager des Clarines, from Haute-Savoie region of the French Alps. It’s a smear ripened (morgé), washed-rind, cow’s milk cheese, that absolutely must be brought to room temperature for the glorious earthy, truffle-esque flavours to be fully appreciated. It is designed to be eaten straight from it’s wooden box; the thick, wrinkled, ugly, mouldy, but incredibly delightful rind gives way to a golden, oozy, gloriously creamy interior.
Magnifique.
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