Tis true, I did just write about Le Cendrillon for the The Spread, so I do feel like I’m recycling cheese lore but it’s the most interesting pick of the cheese drawer at the moment–other than Felix’s Laughing Cow triangles which were once referred to as thickened cow mucus by a cheese teacher from England named Tom Badcock (yes, his real name, also he wore a bow tie). The same accusation was thrown at all cheese in general by a vegan I met in LA once upon a time.
I thought it would be nice to pair Le Cendrillon with the Stollen I made for Easter. The sweet/fruity bread is kind of a lovely match with the tangy, rich goat cheese. I prefer this cheese on the riper side –a little more in your face.
Though freshly made, I wanted to toast the Stollen just a bit to warm it up and give it a bit of a crisp exterior. As I waiting for the toast to pop I studied Le Cendrillon and thought to myself, “The ash on its exterior looks like a warm blanket. Maybe I should replace all the blankets in the house with ash. Or I could burn all the blankets and have more ash blankets. Scratch that–who wants to use a shovel to put on a blanket?”
Le Cendrillon in 11 words or more: Goat cheese from Quebec by Fromagerie Alexis Portneuf (owned by Saputo). Milk is sourced from the local area and all the cheeses are made by hand. Won “Best Cheese in the World” in 2009 World cheese awards. The long pyramid shape (I called this a triangular prism, but I got an email from Don, a retired math teacher who set me straight, apparently it’s a frustrum) was created to help the cheese ripen quicker and keep the inner core from drying out. Look for ones that are 7-10 days before their “best before” date for a real mix of textures in the paste and nice kick of flavour.