November Cheese Pairing Festival
From palate to culture, come to Vavin to explored the very essence of French culinary artistry.
Throughout the whole November, Vavin will present exclusive weekly cheese and wine pairings. We warmly invite you to visit and savor these unique combinations.
【Langre AOP x Marquis de Pomereuil Champagne Brut Sélection 】
A cousin of Epoisses, Langres is a robust washed-rind cheese named after the town of Langres in Haute-Marne. Known since the 18th century, it was granted AOC status in 1991.
Matured in damp cellars, Langres is regularly washed in brine with rocou, a natural orange coloring, creating its signature orange rind that deepens with age. As the cheese is never turned during ripening, it naturally sags in the center, forming a hollow called the “fountain.” The core is often dusted with delicate white mold, and some connoisseurs pour a few drops of Champagne into the hollow before tasting. Langres offers a creamy, melt-in-the-mouth texture with rich, grassy flavors and a lingering finish.
Any rich red wine will pair well with Langres cheese, as will Marc de Bourgogne brandy and champagne.
【Comté fort Saint Antoine 24M x Lionel Osmin Jurançon Clos Cancaillau Au Lavoir 2020】
Comté is the most produced and consumed cheese in France, come from Jura area, a Protected Designation of Origin cheese that follows a rigorously controlled manufacturing process: it can only be made with milk from French Montbéliarde or Simmental cows fed only on grass from Jura meadows.
Comté Saint Antoine , is one of the best Comté !The combination of sweetness and saltiness give this cheese an intriguing avor. In 1966, after WWII, Marcel Petite bought an unused munitions fort from the French Government because he felt that it would be an ideal environment for aging his 70lb wheels of French Gruyère known as Comté. The fort’s structure of cut and vaulted stone, covered with a thick layer of soil, provides ideal conditions for “Anage Lent” (Slow Maturing). Petite realized that his Comtés should be aged in their natural environment.Comté Fort Saint-Antoine is aged 12-14 months for a dense, creamy texture and fruity avor. It is a great snacking cheese and a staple on any cheese plate, also an awesome melter for burgers.
【Saint Nectaire Fermier x Douhairet Porcheret Monthélie Cuvée Miss Armande 2021】
One of the great cheeses of France, Saint Nectaire is made with milk from Salers cows that feed on rich, volcanic pastures. The appearance of the rind of Saint Nectaire is covered with a thick, predominantly gray crustitis, rind is finer, wetter and more pink – orange. AOC awarded, St. Nectaire fermier takes at least 28 days to mature on rye straw mats in volcanic cellars, giving the cheese a special aroma with hints of nuts, hay, cellar and mushrooms.
St. Nectaire fermier is easily recognisable by the oval label.The casein pellet guarantees the origin of Reblochon and constitutes its traceability. It includes the number of the manufacturing workshop and the identifiable manufacturing batch with a follow-up by date of manufacture. This color chip is made of casein. Casein is a natural component of milk: the tablet is completely edible !
【Crottin de Chavignol FermierAOP x Lionel Osmin Villa Côte d’Argent 2023】
Crottin de Chavignol is a goat cheese produced in the Loire Valley, from a small village called Chavignol it has been produced since the 16th century. When young, the interior is dense and smooth with a mild flavor and a subtle nutty aroma. As it matures, the cheese becomes firmer and more crumbly, developing a more pronounced goat’s milk character.
