Cheese Cocktail by Fromages Chef Xavier Churet

Cocktail by Lactalis International at the Long Bar at Raffles Hotel     First time for me to meet a Fromages Chef!  Chef Xavier Churet from Meaux France

He’s the corporate Fromages chef of Lactalis and he prepared the Cheese buffet.  I have to be best friends with this chef!! 🙂

Cheese heaven!  Composed of 50 different kinds of cheeses!! #Lactalis #cheesebuffet #cheesecocktail    Heart shaped cheese!! Languetot Coeur de Neufchatel Aop. Chef Churet knew Heart2Heart was coming 🙂  Chef Churet uses cookie cutters to shape the cheeses ? Look what he made with one of the cheeses  The best butter is French butter and by only the best brand – President

Discovered this butter  – La Motte which is made in Brittany which is by the sea. The cows feed on grass that has sea salt. This butter is made with the finest cream and has sea salt flakes! Yum!!!St Marcellin L’etoile ( Lactalis) cheese – a soft French cheese made from cows milk from the town of St Marcellin where it’s made. Yum!!!!!

 Mimolette 24 mois boule (aged 24 months)

? (wiki) Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as Boule de Lille after its city of origin, or vieux Hollande for being made after the tradition of Edam cheese. The
It was originally made by the request of Louis XIV, who – in the context of Jean-Baptiste Colbert’s mercantilistic policies – was looking for a native French product to replace the then very popular Edam. To make it distinct from Edam he seasoned it with annatto to give it a sweet and nutty flavor and a distinct orange color.

It normally weighs about 2 kg (approximately 4.5 pounds) and is made from cow’s milk. Its name comes from the French word molle, meaning “soft”. This refers to the softness of the crust when young – with age it becomes harder. It has a grey crust and orangish flesh. The orange color comes from the natural seasoning, annatto, which has a sweet and nutty flavor. The cheese has a similar appearance to a cantaloupe melon.

The greyish crust of aged Mimolette is the result of cheese mites intentionally introduced to add flavor by their action on the surface of the cheese.

Mimolette can be consumed at different stages of aging. When younger, its taste resembles that of Parmesan. Many appreciate it most when “extra-old” (extra-vieille). At that point, it can become rather hard to chew, and the flesh takes a hazelnut-like flavour.
 Cheese ? art