Cheese Course: Persill� de Pont Astier

by Max Shrem, Posted Nov 4th 2008 @ 10:01AM

The Auvergne region of France is full of lush green mountains as high as 7 thousand feet tall and the largest area of non-active volcanoes in Europe. It's the rich soil composed of minerals that contribute to the unique flavors of cheeses coming from the Auvergne. Persillé de Pont Astier is characteristic of this region. It's thick creamy and crumbly texture and its earthy spicy flavor is reminiscent of other blue cheeses from the Auvergne, such as Fourme d'Ambert and Bleu d'Auvergne. Neverthless, Persillé de Pont Astier stands out due to it's intriguing citrine paste and it's distinctive piquant taste

Laiterie Antoine Garmy, located in the village of Pont Astier, handmakes Persillé de Pont Astier from the milk of cows grazing on lush pastures. The cheese is aged in natural caves, similar to those of the classic Roquefort. Since 1922, this dairy has been producing cheeses. Today, it also makes delicious yogurts, creams, and butter. If you're planning on traveling to France, I highly recommend taking a gastronomical excursion to the Auvergne and dining at Michel Bras.

Besides eating Persillé de Pont Astier plain, I suggest trying it on toasted whole wheat bread with a layer of dark honey. Chestnut honey may be too dark and bitter to pair with this cheese. However, I'd try it with a buckwheat honey. Suggestions on where to purchase this cheese can be found after the jump.

Where can one purchase Persillé de Pont Astier cheese?
In NY, you can find it at Formaggio Essex. Currently, there are few stores that sell the cheese. It's small production means that there is less availability. Formaggio Kitchen sells the cheese at its stores and online.

Filed Under: Cheese Course, Ingredients
Tags: blue cheese, BlueCheese, cheese, cheese course, CheeseCourse, france