“Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage?” (“How can you govern a country which has two hundred and forty-six varieties of cheese?”) – Charles de Gaulle
It is taking over my life. In the best ways possible. Basically every meal. All day, every day… casual. Hey- there’s some calcium in there, right?
Strolling through the cheese aisle in Parisian grocery stores is definitely a lactose intolerant person’s worst nightmare- hard cheeses, soft cheeses, blue cheeses, shredded cheeses, unpronouncable cheeses. And all this in just a regular grocery store! Don’t even get me started on the wonderful open air markets full of fresh farm cheeses.
Also, unpasturized cheese is legal in France, unlike in the US. I’m not quite sure how risky consuming unpasturized products can be, but the camembert I had was super delish and I still seem to be alive and kicking, so all’s well.
This cheestastic post inspired by my dinner last night.
Kids are on vacation this week, host parents were working late. Host brother, two female cousins, and I chowed down on “raclette”- a type of cheese from the Swiss Alps that is prepared in an interesting manner. A goofy looking machine has an interior for each person’s little cheese shovel thing. You place a piece of raclette cheese in your shovel, stick it in the machine, and twiddle your thumbs until it melts (approx. 1 min) Then you pour the gooey mess onto whatever pleases you. We put ours on top of potatoes and ham slices.
I also made baked brie for friends last week. Melted brie and cherry jam sandwiched in between buttery pastry goodness. Recipe found here: http://joythebaker.com/2011/12/bite-sized-baked-brie/
Also sucessfully made a chèvre and apple panini for myself. NOM.
And the best part of cheese in France? It’s fairly inexpensive! A round of decent chèvre is under 2 euro. That’s basically the price of A SINGLE Ladurée macaroon (1.70- quite the luxe price for one cookie.)
Latest and greatest cheese discoveries have been neufchatel (soft cow’s milk cheese) and cantal (pressured aged cheese.)