04. Cheeses by season: Autumn

Autumn is a revival for cheese. After the dryness of the end of summer, the return of the rain helps the rich, fragranced grass to grow again.

Certain goat’s cheeses aquire more character (Sainte-Maure, Chabichou, Crottin de Chavignol).
The washed rind cheeses become stronger and more powerful (Maroilles, Livrarot, Reblochon et saint nectaire).
The cheeses made in spring that need to be matured for between 4 and 5 months, arrive at full maturity in autumn (Ossau-Iraty,  pâtes persillées (Bleus, Fourmes, Roquefort).

In autumn, when composing a cheese platter, the following cheeses are advised:
• Comté, Picodon, Bleu de Laqueuille, Feuille de Dreux.
  or
• Fourme de Montbrison, Selles-sur-Cher, Gruyère d'Alpage, Munster au cumin, Epoisses.