Rodolphe Le Meunier dolphe Cyprien A Noix
From Rodolphe Le Meunier in Saint-Antoine-du-Rocher, in the Loire Valley of France, Cyprien à Noix is a cow's milk cheese soaked in walnut liquor. The paste is semi-soft, buttery, and pliant under the knife, with the moisture of the liquor wash carrying right into the bite.
The walnut shows up first on the nose, warm and nutty with a quiet spirituous lift, and then settles into a savory middle of fresh cream and gentle mushroomy depth from the washed rind. The finish is where the liquor really tells, holding a toasted-walnut note on the back of the palate well past the swallow.
This is one of Rodolphe Le Meunier's signature affinage moves, a cow's milk wheel finished with a Loire walnut liquor wash. The result reads as a cheese and a digestif working in the same bite, nutty, savory, and a little decadent.
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Rodolphe Le Meunier dolphe Cyprien A Noix
Rodolphe Le Meunier dolphe Cyprien A Noix
From Rodolphe Le Meunier in Saint-Antoine-du-Rocher, in the Loire Valley of France, Cyprien à Noix is a cow's milk cheese soaked in walnut liquor. The paste is semi-soft, buttery, and pliant under the knife, with the moisture of the liquor wash carrying right into the bite.
The walnut shows up first on the nose, warm and nutty with a quiet spirituous lift, and then settles into a savory middle of fresh cream and gentle mushroomy depth from the washed rind. The finish is where the liquor really tells, holding a toasted-walnut note on the back of the palate well past the swallow.
This is one of Rodolphe Le Meunier's signature affinage moves, a cow's milk wheel finished with a Loire walnut liquor wash. The result reads as a cheese and a digestif working in the same bite, nutty, savory, and a little decadent.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
From Rodolphe Le Meunier in Saint-Antoine-du-Rocher, in the Loire Valley of France, Cyprien à Noix is a cow's milk cheese soaked in walnut liquor. The paste is semi-soft, buttery, and pliant under the knife, with the moisture of the liquor wash carrying right into the bite.
The walnut shows up first on the nose, warm and nutty with a quiet spirituous lift, and then settles into a savory middle of fresh cream and gentle mushroomy depth from the washed rind. The finish is where the liquor really tells, holding a toasted-walnut note on the back of the palate well past the swallow.
This is one of Rodolphe Le Meunier's signature affinage moves, a cow's milk wheel finished with a Loire walnut liquor wash. The result reads as a cheese and a digestif working in the same bite, nutty, savory, and a little decadent.
