Le Rollot de Picardie

Given I live on the Normandy-Picardy border I suppose I should have at least heard of Rollot. But, no - I stumbled upon it in the supermarket while choosing the next batch of cheeses to taste.

The Rollot was originally made by monks in an abbey close to the Somme River. It was Louis XIV who then gave it a royal seal of approval during a layover in the area.

Made from cows milk, Rollot is usually consumed after about 4 weeks maturing, when it has a medium strength. I thought it was quite plain on its own, so I had it on a bed of lettuce dressed in good olive oil and red wine vinegar - which complemented the yeasty and slightly bitter taste of the cheese.