Cheese in Beaune and Dijon
Being from Burgundy, the Alain Hess creamery, Place Carnot, Beaune, holds a special place in my culinary memories. In addition to a very attractive assortment of goats, including those of farm Poiset that are at least admirable, vendors will make you discover the Délice of Pommard, a cow cheese that Mr. Hess manufactures. I can not tell you more ... In the shade of hazel, in the country house, where lunches delayed up to 6 in the afternnon, I tasted these cheeses surrounded by friends, at the height of pleasure.
Returning to Dijon, you're on the road of the great wines, enjoy it then to accompany your cheese plate with a good bottle of wine from Nuit Saint George for example. It will then make a stop at the Cistercian abbey where the monks, in a brand new factory (2010), produce a real Trappist cheese with milk from beautiful Montbéliard cows. Fathers of agricultulture, religious are still at the forefront of modernity which we do not suspect. Citeaux cheese is put in the list for a local cheese plate, for obvious reasons of quality, and chauvinism assumed by the author of these lines.
Still on the road, near Fixin, Brochon to, stop at the Gaugry cheese. The plant allows a free tour through a corridor along the processing rooms. Besides its Epoisse, the creamery offers a wide selection of fine cheeses.
In Dijon, the Challet Comtois, musette street, preparing puff cheese-based and offers among others an excellent st Marcelin.