|Could the supreme deliciousness of grass-fed Argentine beef have stunted the urge for other flavorful foods here? Now that it's gone ...could foodie-culture flourish?|
|Mamon is veal ...which is illegal in Argentina ...but not for any anti-cruelty reasons.|
|Queso Rebleusson from Fermier|
Extreme Cheeses: The Strongest of the Shopping Cart
There is a minority of dark palettes that worships mature, aromatic, tasty and powerful cheeses. For them, this post: a tasting of the best examples produced locally.
Rebleusson: for the audacious
Originally called Reblochon, but the manufacturer, respecting French appellation laws, changed the name to Rebleusson. The crust has a pale orange color, is oily, a semi-soft cheese and when ripe is extremely aromatic, to the point of being stinky in some cases. But this stench is not consistent with its flavor, since taste is less aggressive and has notes of butter and nuts. This shines in the cheese and goes very well with fruity white wines. Perfect gift for a foodie friend or to avenge someone who owes you money by hiding it in a trunk. It is the only example of this cheese in Argentina and Fermier makes it with whole milk from their own Jersey crosses in the town of Suipacha in Buenos Aires province.