Cheese Glorious Cheese
Here you see my cousin Carey, talking to the Fromager at the little cheese shop in Vincennes, the town where we spent our nights (and some days) just outside of the Paris city limits. I told you about the day we were too worn out from our travels, including lots of driving and late nights, to stick with our initial plan of driving to Versailles. We stayed local, got massages, had a glass of wine and watched people, then got some food to eat, brought it back to our time-share, and watched a movie, ate bread, cheese, salami, and drank wine. And did laundry. It was a nice, lazy day. The cheese was amazing, and it was so nice to talk to someone who really knew his business. Carey was Hell bent on documenting our trip with pictures, and I’m thankful, because now I can show you the wonderful cheeses that we bought, and can perhaps find some around here.
First, I present to you the Brillat-Savarin, a triple cream, luscious cheese. It is similar to a Brie or a Camembert I think, though a bit more rich and fancy. We’ve had it here, I can get it at Whole Foods and at a local market, and sometimes I splurge on it. It’s expensive. Maya doesn’t love it, she says it’s just a bit too savory for her, though if I serve it with a little honey, she’s in.
Next we have a Tomme Sainte Cecile, which was a semi firm goat milk cheese, and would have been a real winner had it not been up against the Brillant-Savarin and the blue cheese. I haven’t seen this cheese locally, but I haven’t tried either. I may keep my eyes out for it, as goat milk cheese is easier on Ted’s stomach than cow milk cheese.
Last, and definitely our favorite, was the blue cheese. I never knew what was different about a Roquefort than any other blue cheese, except that I remember a lot of salad dressings in the 70s and 80s were called Roquefort. In looking for a link for you, I discovered that it is a sheep’s milk cheese, and that much like true Champagne must come from the Champagne region of France, and Parmigiano Reggiano must come from Parma and Reggio Emilia, in order to be called Roquefort, this cheese must be made in a particular region of France, in particular caves, and from the milk of particular sheep. I knew none of this, but I knew that I loved this cheese so much I wanted to go back and marry the man who suggested it for us. He knew his cheese. He was too young for me, and I’m happily married, but wow. That was good cheese. Recently I looked at the local store where I have purchased the Brillant-Savarin, and I haven’t seen any Roquefort. I have, however, seen it at Whole Foods. I intend to be purchasing some next time I am in the mood for some amazing cheese.
Looking at this picture, I see that we also had some Parmigiano Reggiano, which I had purchased at an Italian deli across the street, where we also got the salami. I don’t think Carey had ever just broken off a bit of Parmigiano and eaten it before, and she really liked it. It was all really, really good. The grapes were so-so, we should have gone to a different fruit shop, but we didn’t. Live and learn.
13 Comments
nance
How wonderful! I love a good cheese plate. I’m quite alone when it comes to bleu cheese and most goat cheese; Rick is not a huge fan of very strong cheeses.
Putting honey on cheese is a lost art, I think. So many people don’t do it.
J
Nance, I’m the only one who really eats bleu cheese around here. Ted will give it a taste, and so will Maya, but the majority ends up mine. Which is fine, but I generally don’t eat all of it before it goes bad. Does bleu cheese go bad? I never know.
A little honey on cheese is amazing. There is a chef on PBS I adore, Jacque Pepin, and he once showed how he likes to serve Camembert, which is to place an entire wheel on a plate, then pour some honey on top, then cover it with pistachios (shelled of course). I served that at a party once, and everyone loved it. Perhaps I have an idea for Thanksgiving now…
NGS
I am drooling over those photos. What gorgeous cheeses! I live in Wisconsin and some of the artisan cheese makers here are doing amazing work. I am borderline obsessed with it.
J
Oh, Wisconsin has amazing cheese! My father in law is from there and raves.
Ally Bean
I didn’t know that about Roquefort being from a particular region of France. That’s one of those fun facts to know and tell that makes you sound like Cliff Clavin– but in a good way.
J
LOL, thanks for the Cliff Calvin reference!
San
And this, my friend, is why I could never go vegan. Vegetarian is possible, but not vegan. I don’t discriminate when it comes to cheese. The cheese and cheese plate look amazing! My kind of dinner 🙂 Even better with some fresh (German) bread!
J
San, my daughter feels the same way. She is mostly vegetarian, with occasional exceptions for fish and chips or sushi, but could never go vegan because she loves cheese so much. We didn’t have access to any German bread, but the baguette we bought at the boulangerie was delicious!
Elisabeth
I’m the odd one out who is just not a fan of cheese. My whole family – including the kids – is obcessed with cheese. My husband and daughter LOVE to experiment and try these strong/odd cheeses with weird flavours.
I’d rather have a wedge of grocery store mozzarella – how pathetic, I know. Who doesn’t love cheese?
A while ago I posted about my least favourite foods on the blog: spicy food, cheese, sour cream, salsa? And various people were astonished because all the foods I didn’t like were their favourite foods!
Overall I’m an adventuresome eater, but feel strange not liking these hugely popular items.
J
Well, if you lived with us, I’d be OK with it, I would say, “More for me!” Hard to imagine someone not liking cheese, but my family think I’m crazy for not liking Mangoes.
Melissa
Yes, I love cheese. I have had times when I’ve had to avoid all dairy because I get eczema but my skin is good at the moment so I get to indulge in cheese which I love.
J
Blah, it sucks to not be able to enjoy something you love! My husband has developed an issue with cow’s milk, which he can have in moderation if it is a specific kind (A2 milk, it only has the A2 proteins, whereas most milk has A1 and A2, which will upset his stomach). He can also have goat milk in moderation. I think too much of any dairy is hard on him, and he misses it. I’m glad your skin is good right now, and you can have cheese!
Tobia | craftaliciousme
Cheese is the best. I could easily skip salami if I had to decide. I am getting hungry seeing these photos.