Aisy Cendré
Aisy Cendré is a French cheese from the Burgundy region, specifically named after the village of Aisy-sous-Thil in the Côte-d’Or department. This cheese embodies the rich cheesemaking traditions of Burgundy, reflecting the area’s long-standing practices and local culture. It’s a washed-rind cheese made from cow’s milk. Its distinctive aging process involves wrapping the cheese in a layer of ash, a technique rooted in historical preservation methods. Originally, ash was used to protect cheeses from insects and bacteria, facilitating a controlled aging environment and adding unique flavors. The production process begins with the cheese being soaked in brine. It is then wrapped in a cloth soaked in marc, a by-product of wine production. This step imparts Aisy Cendré with its characteristic aroma and taste. The cheese is subsequently aged for several weeks, during which the ash helps regulate moisture and encourages rind development.
Aisy Cendré is known for its creamy, soft interior and pungent, earthy aroma. The rind, influenced by the ash and the washing process, develops a robust, complex flavor profile that contrasts with the milder, buttery taste of the cheese itself. The texture is smooth and creamy, making it a delightful addition to various culinary applications.
Pairing with Food and Drinks
Aisy Cendré pairs exceptionally well with a variety of foods. Fresh fruits such as apples, pears, and grapes complement its creamy texture and earthy flavors. It also goes well with nuts, honey, and rustic bread, enhancing its rich taste. For a more substantial pairing, try it with charcuterie, particularly cured meats like prosciutto or salami, which balance the cheese’s pungency.
When it comes to beverages, Aisy Cendré shines with wines from its native Burgundy region. A crisp Chablis or a fruity Beaujolais complements the cheese’s flavors beautifully. For those who prefer red wine, a light Pinot Noir with its subtle tannins and berry notes makes an excellent match. Additionally, a craft beer, particularly a Belgian-style ale or a farmhouse saison, can provide a refreshing contrast to the cheese’s creamy richness.