Champignon Garlic





Champignon Garlic is a bloomy rind cheese, flavored with garlic and flecked with fine herbs. Though the aroma and rind are very mild, the paste is piquant, versatile enough to stand up to bold flavors or be the bold flavor.

Garlic is one of those ingredients that you can just sauté and immediately inquiries ignite about what’s for dinner. “Mmm…mmm…smells delicious…” though it’s nothing more than garlic releasing its distinctive aroma.

Garlic (Allium sativum) is in the Alliaceae family and is a relative of onions and leeks. Its distinctive odor has been attributed to the presence of allicin, a volatile chemical compound that is produced when garlic is crushed or chopped (exposing it to oxygen). Studies have shown that the presence of this compound does not last long after it is formed. Crushing or chopping garlic activates a string of chemical reactions, which transforms allicin into derivative sulfur compounds (the same ones that cause “garlic breath”).

Although garlic has been used for centuries medicinally, only recently, has research proven its health benefits. Allicin and its derivatives have been found to have anti-oxidant, anti-microbial, and anti-inflammatory properties. Regular consumption of garlic has also been shown to reduce cholesterol, blood pressure, and boost the immune system. The stronger the aroma of the garlic, the more sulfur compounds are present, and therefore the more medicinal value it has. Treat what ails you or treat yourself.