This Cheese Doesn't Suck: Lou Bergier

I adore Lou Bergier this time of year.  Aged for 60 days it has still been made of good Summer/early Autumn milk.  The cows still have ample time to graze on lush Italian grass and late season flowers.  This cheese smacks of clarified butter, clean animal, and damp loam.

Continued after the jump --->

    It's texture is pudgy and vaguely sticky.  Lately I've just dug in with fingers and thumb, setting aside any crackers laying about.  It's much more satisfying being a barbarian.

Pair with a dry Riesling or pumpkin-ginger butter to dress it up seasonal like.