Briquette du Nord

Lately, I can’t help but feel a bit disappointed by this little artisan goat’s cheese. I feel like they’ve dropped the salt level, making the rind too sharp and the pâte too bitter. Maybe it fell along the way of the recent trend to lower the salt content in just about everything you buy. This one just lacks it a bit. I dust it with a bit of fine salt before eating and that kind of lifts it up but it’s not the same.

It still looks simply amazing, one of the prettiest cheeses in the word IMHO, the pâte has a great texture, but it just doesn’t deliver.

I wonder if I’m the only one who feels this way about this cheese, or maybe my memory has finally turned into swiss cheese. I’m curious to read your opinion in the comments.