Over my years behind the cheese counter, the number one hesitation I hear from people is, "I do not like goat's milk, it is too chalky and strong." If you fall into that camp, I have a secret weapon on the tasting block this week that is guaranteed to change your mind.
If you usually love the decadent, oozy texture of a ripe double Brie or the gentle, lactic tang of a fresh French Chevre, you need to introduce your palate to Brunet. It offers the best of both worlds with an added layer of pure Italian elegance.
Hailing from Torino in the Piemonte region of Italy, Brunet is a lightly aged goat cheese that completely rewrites the rules. Piemonte is famous for creating delicate cheese styles, heavily influenced by its proximity to France, and this cheese is the perfect example of that sophistication.
Aged for about two months, the texture is what makes it so special. Beneath its rippled, off-white edible rind lies a dense, fudgy interior. As the cheese matures, the outer layers just under the rind become increasingly lush and creamy. Instead of an aggressive "goaty" bite, the flavour is an absolute triumph of balance, offering a delicate mushroom earthiness alongside a bright citrus tang.
My Perfect Pairings: The delicate cheeses of Piemonte are practically begging to be matched with refined wines.
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On the Board: Keep it simple to let the delicate flavours shine. Serve Brunet with crusty wood oven bread and a few slices of fresh pear.
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In the Glass: The bright citrus tang of the cheese calls for a lightly chilled dry white wine. A crisp Chenin Blanc is my absolute top recommendation for a flawless match.
Drop into Pork Ewe Deli this weekend, have a chat with me or the team, and let us cut you a fresh wedge. We will help you put together the ultimate grazing board!