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Jennifer Meier

Cheese of the Week: Le Demon du Midi

By March 12, 2010

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Le Demon du Midi isn't named the demon for nothing. This fellow is a stinker, with a meaty flavor and slightly bitter finish. Le Demon du Midi is made in the Franche-Comte region of France and has a gooey, creamy texture and soft but fairly thick rind that gets in the way of the cheese a little bit. A crusty loaf of bread, some salami and a big red wine are just what you need to tame this big, bold cheese.


June 22, 2010 at 1:16 am
(1) Paul says:

Actually, this is rather tasty cheese, as mentioned, but contrary to “history”, a white wine would serve better. The cheese makes most reds bitter, but a white such as Alsace Gewurztraminer or Pinot Gris, as well as quite a few South of France roses pair quite well. Having been a sommelier for more than 30 years, I’ve found that more than 85% of cheeses marry a white better than a red. It’s about balance, so that both are enhanced, not dominated.

June 24, 2010 at 3:44 pm
(2) cheese says:

Good call, Paul. You’re right that big reds can sometimes fight the flavor of cheese rather than complement it. Next time, I’ll try a glass of Gewurzt.

February 25, 2012 at 9:52 pm
(3) Mark Holmstrand says:

Correct Paul. I love this cheese! Genoa or even a dry salami is a perfect compliment with a couple of slices of sun-dried tomatoes and a not-too-sweet white wine. Heavenly!

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