Rollot

I'm sure you won't believe that we've had no cheese since April?!

We have.  We're just lazy about posting it on here. which is a shame as we've had some pretty good cheeses!  Right, moving on...

We went for another visit to our favourite cheese room ever last weekend.  We decided on 2 cheeses we've never tried before - Soumaintrain and Rollot.  We'll discuss Soumaintrain another time.  Today is all about Rollot.

La Fromagerie had this to say about the cheese:

Originally made by monks in the 17th century where their abbey was situated close to the Somme. The cheese became famous when Louis XIV stopped in Orvillers for refreshment and gave it his seal of approval. However, for some years it has been eclipsed by other similar cheeses, its pungent soft washed rindand earthy mushroom taste, is again fast gaining a reputation and respect it deserves

This washed rind cheese really is one level above others.  It has the right amount of sniff to it.  Not too smelly, but smelly enough.  It was very rich in consistency and texture, very decadent.  It starts of quite smooth, but hits you at the back of the mouth with a pungent taste.  It was pleasantly surprising!  

As good as it was, the 45% fat content means that it's not something we could finish in one sitting.  So our advice to you would be to buy a half circle... for a dinner party.  It's rich!