In 1999, the Trappist monks at Saint Remy Abbey in Rochefort, Belgium entrusted the recipe for their young, semi-soft cheese to the notable Belgian butter and cheese producer, Mathot-SOFRA. Soon the fromagerie founder, Arthur Mathot, was blending Rochefort curds with seaweed harvested from Ouessant, an island off the coast of northwestern France, and ancient tradition also became modern innovation.
Made with pasteurized milk from cow’s that graze the beautiful, green Ardennes pastures, the seaweed’s savory salty sea, vegetal flavor deliciously complements the smooth, fresh cream taste and slight tang of this delightfully earthy cheese.
As well as adding a unique dimension to Rochefort’s historic cheese, iron and vitamin rich seaweed is also known for possessing many health benefits.
Application: A definite conversation starter as a table cheese, Rochefort aux algues d’Ouessant adds depth to salads and sandwiches; it is great baked into quiches and phyllo dough, is a distinctive topper for gourmet pizza, pasta, potato and rice dishes and melts well for grilling and fondue.
Pairing: The famous Trappist Rochefort beer is a must, but if looking for a wine, a red Cotes du Rhone will nicely balance the cheese’s herbal qualities.
Gluten Free Potato Crackerthins by VPC
Product Details: #213654 | 12/5.3 oz
Made with potato starch instead of flour, Valley Produce Company’s Potato Crackerthins give up nothing but gluten. Distinctively crunchy, VPC Gluten Free Crackerthins are made with real Parmesan cheese for a delicious, delicate, buttery flavor.
VPC full-flavored Gluten Free Potato Crackerthins are excellent for cheese platters, are great with jams or dips and go with anything else calling for gourmet crackers.