The Cheese Quest

Appartenly named for The Ecir—an icy wind that blows light snow on the Aubrac mountains, this cheese is produced from raw Aubrac cow's milk of the Auverge region of France. It follows the same initial process as the Laguiole, but it's shaped differently (it's a tiny wheel, not a massive tome) and its maturing cycle is cut significantly shorter (a matter of weeks instead of months).

The recommended way of consuming this cheese, which has a more sublte flavour than a Camembert, for exampleis by sprinkling salt, pepper and paprika on it, drizzling it in olive oil and roasting it in the oven, to be paired with a glass of red wine.