Vignotte

Vignotte is made in the picturesque region of Champagne-Ardenne in Normandy, France. This brie-like cheese is a high-fat, triple cream cheese that is basically a more intense version of brie, but don’t let that scare you! This cheese is loaded with flavor, and even though it isn’t like a traditional brie and is more solid, it’s still spreadable. The wheel itself is also a little different, being smaller in diameter and and taller in height than a traditional brie. The rind is bloomy and powdery and oh so delicious.

Bloomy rinds can differ depending on how mold is introduced. In the traditional method, as is used with Vignotte, the cheesemaker will introduce the mold directly into the milk and a couple weeks later a thin, delicate rind will appear. With this traditional method, the cheese matures naturally from the inside out, and the bloom can appear somewhat mottled. The other method, which is mostly used by mass producers, is to spray the mold onto the outside of the cheese. It will spread quickly and develop a thick, consistent bloomy rind. Although still delicious, it tends to have less flavor.

Made from high fat cow’s milk, this triple cream is still on the younger side, having matured for about two weeks, so the flavor is still developing and will continue to. The cheese itself will have notes of earth, lemon, and hints of salt. Once brought up to room temperature, Vignotte will be an excellent addition your cheese board. If you pair it with crackers, though, the blander the better, to really let the cheese shine! As mentioned earlier, don’t forget the rind; it will add depth. We’ve also tried adding Vignotte to soups, mac and cheese, and even a burger with delicious results. For beverage pairings, give a dry, crisp white wine, such as a sauvignon blanc, a try.