Embrun aux algues

The moist rind of this cheese has a strong perfume, although its paste is much milder. The texture is very soft and spongy, and its taste is rather typical compared to other cheeses from the region. In addition, iodine notes appear and bring an energetic flavour to the cheese, thanks to the algae.

Milk

Cow

Production

Raw milk is collected, every morning and evening from a few producers of the Retz region. The maturation lasts four weeks during which the cheese will be washed every 2 days, with salt water or Muscadet in cool and humid cellars, on boards of spruce. In addition, the cheeses are regularly flipped over.

Tasting tips

Pairing cheese and wine

This cheese is delicious when enjoyed with a Muscadet or a beer with salty notes.

Our Embrun aux algues

At the end of the 19th century, begins the story of Curé Nantais (“Nantes’ cleric”) in a small village in the Loire valley, St Julien de Concelles, following a meeting between a farmer and an ecclesiastic. The cheese remained in St Julien de Concelles for 4 generations and Georges Parola, who then settled in Pornic, took the dairy over in 1985. Today the workshop has been modernized but Curé Nantais is still made in traditional copper tanks exclusively with raw milk.

Did you know that ?

The maturation is carried out in a mixture of three different algae : nori, kombu and dulse. The fishermen of Côtes-D’Armor, harvest these algae beforehand. These are incorporated in the milk at the start of the making process, to make them give a specific taste to the cheese. The idea came from a butter maker who was already using algae in his products.

Origin

Facts

Description

Commercial name : Embrun aux algues Name : Raw cow milk cheese Type : Soft paste with a washed rind Preservation : Around 8°C

Composition

Fat content : 25% Ingredients : Raw cow milk, seaweed, lactic ferments, rennet, salt Allergen : Milk, seaweed

Local cheesemaker / refiner

Name : Le Curé Nantais Dairy Address : 44210, Pornic

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