Clarines | France | Cow’s Milk | Washed Rind, Spruce Belt

Origin: France (Franche-Comté / Jura-inspired)
Milk: Cow’s milk, pasteurised
Rind: Washed bloomy rind with spruce bark strip
Weight: ~200g
Style: Soft, washed-rind, spruce-bound
Inspiration: Vacherin Mont d’Or

What It Is

Clarines is France’s answer to edible velvet. Produced in the Jura style but widely available year-round, it takes its cues from Vacherin Mont d’Or—a seasonally restricted AOP cheese known for its voluptuous, spoonable texture and spruce-bound bark.

Made from pasteurised cow’s milk and bound in a band of spruce, Clarines develops a washed bloomy rind that supports both structural integrity and deep microbial flavour. The spruce not only keeps the ooze contained—it infuses the paste with a savoury, resinous backbone.

This is a celebration cheese. It arrives in its own box and begs for warmth, crusty bread, and a quiet moment.

Taste and Texture

• Texture: Soft to the point of collapse when ripe. Can be scooped with a spoon or dipped into with bread. Beneath the rind: thick, creamy paste that liquefies as it warms.

• Flavour:

  • Rich, buttery, and nutty with subtle vegetal funk

  • Spruce bark lends a sappy, woodsmoke character

  • Washed rind bacteria (e.g., Brevibacterium linens) contribute meaty, savoury notes reminiscent of ham rind and roasted garlic

  • Aroma intensifies with age—expect a whiff of barnyard or forest floor

This complexity arises from lipolysis (fat breakdown) and microbial-rind ripening. Clarines ripens from the outside in, as surface bacteria and yeasts break down proteins and fats, liquefying the interior and creating that signature spoonable texture.

Pairing Logic

Clarines is rich in fat and umami, with woodsy, funky edges. It needs partners with acidity, bitterness, or bubbles.

Classic:

• Jura wines: Savagnin (ouillé or oxidative), Poulsard, Trousseau

• Champagne or Crémant: The bubbles slice through the fat

• Dry cider or perry: High acid, subtle sweetness

Non-alcoholic:

• Roasted oolong or pine-smoked tea – mirrors the spruce and balances fat

• Unfiltered apple juice or verjus – acidity lifts richness

• Dry kombucha – especially jun or tea-forward styles

Avoid: big reds, oaky whites, or anything too sweet. They fight the cheese’s delicacy.

How to Serve

Best served warm or room temperature. Remove from the fridge at least an hour before eating. For baked service:

1. Remove the plastic wrap, keep the cheese in its wooden box

2. Score the top rind with a cross or small circle

3. Add a splash of white wine or garlic (optional)

4. Bake at 180°C for ~15–20 minutes until gooey

5. Serve immediately with crusty bread, boiled potatoes, or roasted vegetables

Don’t overbake—it’s not a soufflé, it’s a melt.

Storage

Store in its original wooden box in the fridge, loosely wrapped in waxed paper or cheese paper. Allow the cheese to breathe while keeping the aroma contained. Shelf life is typically 1–2 weeks after opening, though aroma and texture will intensify. If the rind gets ammoniated, trim the top and bake—it’s still good.

Waste-Conscious Use

• Bake with roasted garlic and spoon over charred greens or root veg

• Whisk into warm polenta or mashed potatoes

• Stir through pasta with mushrooms and thyme

• Spread inside a grilled sandwich with cured ham

• Use leftovers in savoury tart bases or folded into risotto at the finish

Clarines is not for restraint. Use it all.