For years I knew this cheese as Brin D'Amour (breath of love). It is also known as Fleur du Maquis (flower of the Maquis). This sheep's milk cheese from Corsica is coated in rosemary, juniper berries, and some chili peppers.
As I've said before, I don't like my cheese filled or coated with stuff. But, just as I have made exceptions for the Shepherd's Logue and the Bourbon Chocolate Torta, I make an exception for Brin D'Amour. The rind is completely edible, but I usually brush off some of the woodier pieces of dried herb when I eat the rind.
This cheese can be eaten at any stage of aging. When young, the cheese is milky, creamy and slightly herby, but as it ages, the paste becomes firmer, and the herbiness kicks into high gear.
The young cheese comes in. Yes, it's supposed to look like this. The mold on the rind is fluffy, soft and fragile. Kind of like if you were holding freshly made cotton candy in your hand.
A slightly older wheel.
The paste is creamy white. Depending on age it can be dry and crumbly, or soft and almost springy or fluffy in texture.
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