Cow's milk cheese washed in walnut liquor, nutty and savory with a lingering spirit.
Walnut-liquor-washed cow's milk cheese from the Loire Valley by Rodolphe Le Meunier. Buttery paste, toasted walnut finish. Order online.
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From Rodolphe Le Meunier in Saint-Antoine-du-Rocher, in the Loire Valley of France, Cyprien à Noix is a cow's milk cheese soaked in walnut liquor. The paste is semi-soft, buttery, and pliant under the knife, with the moisture of the liquor wash carrying right into the bite.
The walnut shows up first on the nose, warm and nutty with a quiet spirituous lift, and then settles into a savory middle of fresh cream and gentle mushroomy depth from the washed rind. The finish is where the liquor really tells, holding a toasted-walnut note on the back of the palate well past the swallow.
This is one of Rodolphe Le Meunier's signature affinage moves, a cow's milk wheel finished with a Loire walnut liquor wash. The result reads as a cheese and a digestif working in the same bite, nutty, savory, and a little decadent.
Semi-soft and supple under the knife, with a creamy, pliant paste that gives gently and carries the moisture of the liquor wash into the bite.
A walnut-liquor-washed cow's milk cheese with a pronounced nutty aromatic top note and a savory, slightly boozy pull underneath — flavorful without being pungent.
The walnut liquor lingers on the back of the palate, a warm, slightly spirituous nut note that holds for a good twenty seconds after the swallow.
Buttery cow's milk paste in the middle, with a quiet fresh-cream sweetness that balances the walnut liquor on the rind.
Walnut is the headline note, coming through both on the nose and in the finish from the liquor-soaked rind — toasted walnut meat with a touch of warm spirit.
A gentle mushroomy depth from the washed rind sits behind the walnut, more cellar than barnyard.
No real heat or piquancy — the walnut liquor warms the finish but doesn't bite.
Washed rind
The rind carries the walnut liquor wash and drives the cheese's signature aroma, a warm, nutty, slightly spirituous note that perfumes every bite.
Cyprien à Noix stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Loire whites with a touch of residual sugar echo the walnut and cream without fighting the liquor on the rind. A small pour of walnut liqueur alongside doubles down on the signature flavor.
The walnut wash wants soft fruit and honey to round out the nutty, slightly boozy edge. A few toasted walnuts on the side reinforce the signature note.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
“A finisher, not a farmer — Rodolphe selects young wheels from farmhouse producers across France and ages them in his Touraine caves to a precise point, treating affinage as the final, decisive act of cheesemaking.”
Cave aging and finishing of farmhouse wheels sourced across France — Roquefort, Comté, Epoisses, goat cheeses — with hand-brushed, hand-turned, and brine- or marc-washed rinds.
Carefully packaged and shipped from our Beverly Hills shop.
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