June 22, 2012
The Gaugry Fromagerie is slightly different from Madame Bourdon's in
terms of scale and, of course, cheese product. Gaugry makes cow-milk,
runny, pungent Epoisses, of which some variaties are hand-washed with
Marc de Bourgogne, a sort of brandy famous in the region. We got to see
first-hand the washing process during our visit.
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| The Gaugry fromagerie |
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| A nice cow mural inside |
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| Cheeses |
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| Washing process |
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| The Epoisses selection in the store |
Of course, we were then invited to sample some of their lovely cheese. The one with the grey rind was coated with ash.
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| Clockwise from stabbed cheese: Mildest to strongest |
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| And of course some wine to go with it |
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| Savoring bread and cheese and wine. The holy trinity of the French table |
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| The cheeses we ate |
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| A nicer view of the Gaugry fromagerie front |
After an intense round of cheese-education and cheese-tasting, we proceeded to picnic in a nice patch of woods. We had melons.
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| Setting the table. |
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| Melon, cheese, bread. |
We followed our picnic lunch with an excursion to the Château du Clos de
Vougeot, what used to be a rich plot of land for I believe the
Benedictine monks. It is now the
frat house headquarters of the 'Confrérie des Chevaliers du Tastevin', or the 'Brotherhood of Knights of Tastevin'.
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| Beautiful view of a vineyard |
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| Dr. Max and his obsession with documenting everything. Microbiologist, I suppose. |
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| Touristy pose |
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| I am doing touristy stuff |
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| Part of the chateau |
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| Sundial! |
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| An old grape press |
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| Old wooden structures intrigue me |
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| Old fermenting
vats. The CO2 buildup would have been phenomenal in here. and the large
space would have served to disperse the gas buildup |
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| The Brotherhood's signature Tastevins |
This turned out to be another long day, as we continued our excursion
to a smaller fromagerie, the Delin fromagerie. This one made cheeses on a
smaller scale, and was not opposed to making non-artisanal or AOC
cheeses, choosing to experiment and make new kinds of cheeses such as
triple-cream sweet cheeses and the like.
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| The cheese selection. Notice the triple/double creams |
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