Picandou

Picandou chevre cheese.

Impatient to get on with the cheese eating, and to try a cheese that wasn’t Brie, I went to Real Foods in SF to see what they had and came out with this little chap.

The teeny-tiny cheese didn’t pack the anticipated wallop of the usual chevre (I haven’t worked out how to do a grave accent yet), but was mild and very creamy.  Not bland, however.
Some minor googling revealed that this cheese is from Perigord, Burgundy.  Some websites recommended wine pairings, but I paired mine with some Ryvita and ‘Hell’s Kitchen’.  Nothing goes with imported cheese like a rabid michelin-starred chef.  And I say that with love in my heart.  Ramsay rocks. Nearly as much as Tony.