Le Roule

Every holiday season we sell a ton of Le Roule to breathlessly panting customers dying to know more about the stuff.  It's just that good.  So here's the lowdown:

Le Roule (le roo-lay) is one of those meteors that hits the marketplace and immediately finds its mark.  It's only been around since the nineteen eighties when it was created in central France by the Tablanette Fromagerie.  It is currently produced in Northeastern France in the Les Vosge mountain village of Neufchateau by Laiteries Hubert Triballat SA.

The Le Roule name means "roll" and it's not just a proper noun.  The Le Roule log looks just like so many pasteries that roll up sweet stuff into some kind of cake layer.  And that is what is going on here.  First you spread your added ingredient; be it garlic and herbs, sweet and savory peppers, or cranberries; onto your work table.  Then you spread your fresh curd on top of it.  Trim off your excess and start rolling!  The process is still an artisan effort, done by hand leaving the unmistakable spiral design on the ends to validate the process.

The dumbfounded expressions on the faces of tasters is probably as much due to the freshness of the product as anything.  It has a creamy smooth, melt-in-your-mouth texture.  The sweet or spicy add-ons don't so much dominate the freshness as perfectly balance the flavor of the cheese itself.

Le Roule is great on crackers or as a dip with crostini.  It is spreadable so it may work on toast for breakfast or as dessert on grahams.  Some might butter their steak and potatoes with it!


This Thursday the 9th after 5pm please join us for a wine tasting with industry veteran Dave Klepinger.  That evening Dave will pour tastes of three from Italy and a great Malbec from Argentina.  Specifically we'll have Villa Sparina Gavi, Allegrini Valpolicella, Palazzo de la Torre IGT Super Tuscan and A. R. Guentota Malbec.