Denis Cottin's Affineur List
As Director of Affinage, Denis oversees Artisanal’s cheese caves. His daily work involves washing, flipping, brushing bathing and tasting hundreds of cheeses. If Denis tells us a cheese has reached perfection, we listen.
Now is the time for the best sheep milk cheese of the season.
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Red Lacaune - The Red Lacaune gets its name from the sheep breed that produces its milk. This is the same milk that is also used for Roquefort. It is a soft cheese with a washed rind and a delicate paste. Its mild flavor earned this cheese a gold medal in Paris last year. In aging it becomes semi-soft and develops a noticeably sharp flavor. Order Now |
Zamorano - Zamorano is a hard sheep's milk cheese, noticeably nuttier and richer than its Spanish cousin, Manchego. The nomadic shepherding families of Castille-Léon have been hand-crafting Zamorano for centuries. Zamorano has a sharp, moderately gamey, sheep's milk flavored bite and texture that melts in the mouth. Order Now |
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Roquefort, Artisanal Cave Aged 3 Months - This young Roquefort has a velvety white paste with blue-green marbling throughout, and renders a subtle aroma from the combination of curd and Penicillium roqueforti. The taste is like that of a Grand cru: well balanced, reasonably salty, smooth and creamy; it melts in your mouth with a long finish. Order Now |
| COW | SHEEP | GOAT | WASHED RIND | HARD | SOFT+BLOOMY | FIRM |
| CHEDDAR | SEMI-FIRM | RAW MILK | LEAF WRAPPED | SEMI-SOFT | BLUES | MOUNTAIN |