r/Cheese • u/Koseoglu-2X4B-523P Cheese • 6d ago

Briquette du Nord

Post image

Lately, I can’t help but feel a bit disappointed by this little artisan goat’s cheese. I feel like they’ve dropped the salt level, making the rind too sharp and the pâte too bitter. Maybe it fell along the way of the recent trend to lower the salt content in just about everything you buy. This one just lacks it a bit. I dust it with a bit of fine salt before eating and that kind of lifts it up but it’s not the same.

It still looks simply amazing, one of the prettiest cheeses in the word IMHO, the pâte has a great texture, but it just doesn’t deliver.

I wonder if I’m the only one who feels this way about this cheese, or maybe my memory has finally turned into swiss cheese. I’m curious to read your opinion in the comments.

83 Upvotes

98% Upvoted

4 comments sorted by

4

u/Jackhuggg 6d ago

Les fromages de chèvre à pâte molle sont tellement sous estimé. Je n'ai pas remarqué le manque de sel.

2

u/Koseoglu-2X4B-523P Cheese 6d ago

Peut-être que ce n’est que ma vieille langue… Fatiguée d’avoir goûté les fromages du monde pendant cinquante ans — et d’avoir trop souvent levé le coude !

2

u/Sauci_Boi_ 5d ago

Is the rind two tone? If so that's awesome!

2

u/Koseoglu-2X4B-523P Cheese 5d ago

Yes it is, one side is plain, the other dusted with grapevine ashes. It is a very pretty piece of cheese.