This unusual red-rinded wheel is the Tomme de Liebrandt, a collaborative effort between Chef Paul Liebrandt, Chef and Owner at Corton, a restaurant a the forefront of the NYC scene and awarded two Michelin Stars, as well as three stars from the New York Times. Chef Liebrandt was also the subject of an HBO Documentary “A Matter of Taste”.
When Liebrandt told Murray’s he was interested in a St. Nectaire-style tomme that had been washed in Antica Vermouth — a richer and more complex, herb-infused vermouth often consumed on its own rather than as an ingredient in a mixed drink — the Tomme de Liebrandt was born. the Liebrandt is affinaged in the Murray’s caves and sold at their counter as well as appearing on the Corton menu, where it is frequently served with green mango membrillo.
The rind is an adobe red color — thanks in part to the deep red color of the vermouth — with a rough, textured exterior, lightly sticky to the touch. The straw-yellow interior is semi-firm and supple, lightly eyed, softening as it warms. In flavor it is tangy, meaty and fruity, with an earthy, musty quality and hints of wet hay, all classic for a St Nectaire, but there is an added layer of complexity, an herby, rich quality infused by the Antica Vermouth.
Purchased at Murray’s Cheese.
