Pave du Nord Herve Mons
A hard little cheese this one, and I mean literally. This super bright orange cheese (colored with anatto), is hard, dry, flaky and well up there on the salt scale. It has a strong, pungent salty flavor with a bitter, yet pleasant earthy undertone. While I enjoyed this cheese, I’m not certain it belongs on my personal cheese board.
I did enjoy it with some crusty buttered bread, but then I enjoy everything with buttered crusty bread. Perhaps I should blog about bread? But seriously, the fat in the butter compliments the dryness of the cheese well — the Pave is not as assertive — you can take a little longer to chew and appreciate the flavors of this cheese.
You need a sharp knife to cut this cheese. It’s hardness and dryness makes me think of surviving in a cave with my flock of sheep while the snows and winds lash outside. It would keep you going for sure.
I think the best use of this cheese would be to shave it over a wilted salad, or on top of a good soup for an extra layer of salty, earthy flavor. According to the Paris Grocery in Seattle, this cheese melts very well so next time I’ll try it in a cheese melt.
Quick Facts:
$26.99 /lb
Cows Milk
Traditional rennet
[...] well – You can use classic American cheese or get fancy. The cheese in the photo is herve mons pave du norde. I hadn’t heard of it before I made the cookies. I asked the cheesemonger at Whole [...]
[...] melts well – You can use classic American cheese or get fancy. The cheese in the photo is herve mons pave du norde. I hadn’t heard of it before I made the cookies. I asked the cheesemonger at Whole Foods [...]