Discover Fior di Pecura
Corsican Cheese-Fior di pecura
Fromage - cheese is one of my favorite foods to explore in France. There are so many cheeses to discover that while I doubt I will be able to try them all, I still enjoy uncovering cheeses from the various regions of France.
When you step into a grocery store in France, you will find a variety of French and international cheeses in the diary aisle, available for purchase and taste at home. However, the best way to discover the various types of French and international cheeses is to visit a local fromagerie.
My local fromagerie - Look at all those cheeses!
Why a fromagerie? First, in a fromagerie, you will discover a large selection of cheeses that are not readily available at the grocery store. Second, at a fromagerie you will learn more about cheeses, because there is always a cheese connoisseur available, and this person is very knowledgeable about their selection of cheeses, their origin, type of milk (cow, sheep, goat), texture, fat content, taste, maturity, and even a good wine to pair with your selected cheese. Third, it is a place where you have to opportunity to actually to try and taste the cheeses before you make any purchases. By visiting a fromagerie for your cheese, you can be sure you leave with more knowledge about the taste, texture, and hopefully a good selection of cheese(s) that you like to share and savor with your family and friends.
This month's selection - Fior di Pecura
Fior di Pecura is a cheese from Corsica, a French territory and Mediterranean island situated southeast of mainland France. The name of the cheese sounds very Italian, it is because Corsica was an Italian territory until 1768 when it became a French territory, so you will notice the Italian influence on food, language, and culture of Corsica.
Fior di Pecura is made from ewe (sheep) milk, it is a semi-soft cheese with a washed "yellow" rind that spreads like butter. It has a strong flavor, and tastes earthy with hints of herbs. To really enjoy this cheese, it has to be mature. Maturity is accomplished by leaving the cheese in a cool dry place on your kitchen counter, away from sunlight, and preferably under a breathable cover until it is a little soft with a strong smell. In summer, the cheese matures in a day or two, while in winter it may take three to five days to mature.
Fior di Pecura
Savoring Fior di Pecura
If you plan to eat Fior di Pecura the day you purchase it from the fromagerie, ensure you take one that is mature and leave it on the kitchen counter at least one hour before you are ready to eat it. This cheese should never be eaten cold or directly from the fridge, because the cold diminishes its flavor.
My personal preference to accompany Fior di Pecura is the "baguette tradition", it is a dense, doughy baguette with a crusty exterior. In addition, fruits such as grapes, figs, raisins, adds a nice hint of sweet to the savory cheese, and enhances the taste of Fior di Pecura. This experience will not be complete without the accompaniment of a good wine; my recommended preference is a full bodied red wine such as Bordeaux, Madiran, or Cahors to complete your cheese tasting.
A wedge of Fior di Pecura cheese with dried fruit and tradition baguette
Culinary Excursion
Parisian Experience by Omnyview organizes culinary excursions around cheese, food, wines, pastries, and even culinary classes. This is a great way to discover and savor French cuisine at your own pace, in an intimate setting. Contact us today to find more about our personalized culinary excursions.
