The French cheese count begins
| July 09, 2011
In Coffee and Convo, Cooking for One or Two, Travel Scoop
Martha from KS writes: Oh Alicia! Bread & cheese are my two favorite foods. I’m living vicariously through you. Can you tell us some of the cheeses you’ve sampled? Thanks for carrying us along in your pocket on this adventure.
So I thought I'd give you a little more detail on the wonderful cheese I've sampled thus far. This is only a partial list...while I read French pretty well, my understanding of the spoken language is still pretty poor. The cheese plates are just that and say no more on the menu. Friendly waiters will, of course tell you what they are serving, but they say it so fast, i generally catch only the first two cheeses and then they are gone. I will try my best to ask questions and take more careful notes hence forth! Promise!
In the soft cheese category:
The quintessential French cheese, Camembert. It is stronger than Brie, and to my palate has a taste of wild mushrooms with a slight bite but the ultimate in buttery texture.
In the semi soft cheese category:
Port Salute - a favorite of mine for a long time and perfect for a cheese plate, it has a characteristic bright orange rind, incredible mild flavor and rich creamy texture. Back home it is my favorite for a slightly fancy grilled cheese sandwich....creamy, gooey and oh-so-satisfying.
Brillat Savarin is a new favorite in the semi soft category. It's a triple cream cheese with a buttery, silky smooth texture. It's stronger that Port Sault and has a slight tangy aftertaste. Very, very nice.
Of course, the old stand by Brie, which although I have had a million times, still never disappoints.
In the hard cheese category, although not really hard like an Irish cheddar -
There is Comte which depending on the age can have an extremely complex flavor. In some, I have tasted pear and apricot, nuts, bits of chocolate and even buttered toast. This is definitely one I am going to continue to search out and pinpoint.
A mass produced cheese, but extremely pleasing is Emmental - It is slightly sharp and a bit salty. We've enjoyed this on sandwiches, in omelets and in pasta. I picked up these cute little already shredded packs at the Monoprix and love, love, love the small portion size in each little baggie. Perfect for cooking for two.
In the blue cheese category , I have sampled at least 4 different kinds, but the only one I can remember is the lovely Blue de Gex. It has a earthy aroma, as most blues do, with a salty and slightly sweet, nutty flavor. In texture it is dense and creamy.
More to come!
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