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Edel de Cleron is a soft, silky cheese made from lightly pasteurized cow’s milk. The cheese is named after the village of Cleron as it was first created here. Cleron is located in the Loue Valley in the Franche-Comte region in France.
The cheese is allowed to mature for 3 weeks. It is then wrapped in cloth and bound with spruce leaves, imparting a slight woodiness into the cheese. This cheese is soft - very soft. In fact it is more akin to runny than soft. It is extremely malleable and should be eaten directly with a spoon. Thanks to the diet of the cows in this region, the cheese promotes a rather earthy, nutty flavor that is cut by a subtle acidity that stimulates the palate.
This delicious cheese pairs very well with off-dry champagne and sparkling wines. It is also a pleasure to eat with a nice chardonnay. Try spreading some of this on some fresh, crusty bread and you have the perfect picnic fare.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.