A combination of cheese and wine is not usual, of course, but how about when wine is used in the fromage production process? Fermier au Chablis – dubbed the ‘little brother’ of another Burgundy cheese, Soumaintrain, whose rind is washed in salted water – is made by washing its orange-yellow rind in Chablis wine.
The criss-cross marks on the exterior come from the grids onto which it is placed for maturing. In the mouth, this soft cheese made from raw cow’s milk is refined and subtle. Once you remove it from the fridge before serving, it will start to run as it warms up. Serve with an AOC Chablis, of course!
Serve onion confit with cold meats or foie grasLe Bois Jumel
Local speciality: Onion confit
Onion confit is a great accompaniment to cold meats or foie gras, but for true gourmets there is only one type of onion to seek out – Roscoff AOP, the sweet and tender, pretty pink ones boasting an Appellation d’Origine Protégée since 2013 For added luxe, these have been confit in apple brandy, Pommeau de Bretagne by Le Bois Jumel.
