Walking past La Fromagerie in Marylebone I succumbed to the temptation and went in. I came out with a Saint Florentin. I wanted something light and fresh and reminiscent of the Spring which is just starting here. They had no Abbaye de Citeaux which would have been my first choice.
Saint Florentin is a town in the Yonne (Chablis). Traditionally the cheeses had reddish-brown crusts but now are quite rare. More often they are found as paler, younger industrial cheeses.
This particular cheese is made with raw cow’s milk It is washed with saline solution. It resembles a soumaintrain. In Burgundy it is often sold fresh and used in desserts. Imagine an Epoisses without the alcoholic wash and much less affinage.
