I’ve been trying different French soft-ripened cheeses for the past week or so.
La Tur was oozing ripeness on the outside. I had to use a spoon to scoop it up before it drooped to the plate. I put the rest aside to ripen more. The unripe bits were tart and earthy.
Similarly, Delice de Bourgone was very ripe at the edges, also tart in the not ripe parts.
A Fromage d’Affinois was exactly ripe enough to start with, creamy and rich, not tart at all. I used some to make a very good omelet on Sunday.
No photos, because the cheeses that are currently ripening look messy. I’m ripening by leaving them on the counter, covered loosely with aluminum foil. (out of the dog’s reach, of course–he ate an entire wedge of TJ’s Brie complete with the plastic when he was a puppy). Both were almost ready yesterday.
