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.
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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.