food and drink
Cheese of the month: Machecoulais from the Loire Valley
Discover this creamy raw cow’s milk cheese from western France, plus serving ideas, wine pairings and pear confit
Artisan cheese of the month: Machecoulais
Usually sold in a cute little tray, Machecoulais, a raw cow’s milk cheese from the Pays de la Loire, is oval-shaped, with a thin, wrinkled rind and a slightly pinkish hue.
It is a relatively new creation that was first produced in 1998 by the Fromagerie de Machecoul-Beillevaire Group. Once cut, its smooth, ivory-coloured interior is perfectly creamy in both texture and taste, with a pleasant roundness on the palate.
It is best enjoyed simply with hunks of baguette or toast, alongside a few pieces of fruit such as grapes or figs.
As for a wine pairing, it goes perfectly with a dry white wine from the Loire Valley, such as a Sauvignon or Sancerre, or a light, low-tannin red such as Saint-Nicolas-de-Bourgueil.
Local speciality: Pear confit
Bring out the subtle buttery and slightly nutty notes of your favourite soft cheeses, such as Brie, Roquefort and other blue cheeses, by pairing them with a delicate pear confit.
This one, with added honey and walnuts, is a speciality of Hautes-Pyrénées jam makers Les Petits Fruits and is part of their ‘Folies Fromages’ range.
