Grand Noir Cheese
Käserei Champignon Grand Noir Cheese is a pasteurized cow's milk German blue cheese from Bavaria that is hand-dipped in black wax and then cold ripened. As soon as your take the wrapper off, you are engulfed in meaty, mushroom, tangy aromas with a light funk. The cheese is semi-soft with blue veins and a handful of eyes. The cheese is soft and spreadable on warm crusty bread. It is spicy, herbal, salty, tangy and creamy and melt in your mouth with some light crunch and a sharp note on the finish. I am drinking a Black's Fairy Meadery Black Currant Mango Melomel (mead) that clock's in at 16.0% alcohol by volume. A drizzle of honey will mellow the flavor of strong blues. Grand Noir is not as strong as some blues and the mead's honey is not intense so the mellowing is mild but very pleasant. Black currant jam and blue cheese pair well and hear the creaminess of the cheese accent the black currant in the mead. The mango also plays well helping to soften the cheese's saltiness. I rate the cheese 87 and the pairing 85.