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Cheese's Tour De France
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I love to cook, but because I am convinced that there is nothing more delicious than a hunk of smelly French cheese, I headed across the bridge. I followed my nose to the second floor, and into a room where tables were mounded with cheese. More cheeses were cut into wedges and chunks, but my eyes focused on the giant hunks of seven different cheeses at each place setting. I do love cheese, but this appeared to be overkill. Slowly and methodically, I tasted the cheeses in order. Some were soft and spreadable, others just the right texture for grating on pasta, or slicing for sandwiches. The cheese-de-resistance came last, a Roquefort made with sheep's milk that was smooth in texture, gorgeous in color, and pungently delicious. The funniest thing about the evening was when we left. Each guest was handed several pounds of cheese to enjoy. We were told that the French cheesemakers had overestimated their cheese needs -- by a few hundred pounds. I, for one, was happy to lighten their load. |
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Latest News On Cheese | |
- Introducing: the cheeses of France: as American artisan cheese has grown, the French work to keep their cheeses in the spotlight.(New Products & Marketing)
- French and Swiss Fight About Tainted Cheese - New York Times
- Portland ad agency to help market French cheeses.
- French overtake Irish in UK cheese imports.(dairy)(Brief article)
- WEEKEND: FOOD: Vive la revolution for cheese lovers; ANN EVANS TELLS HOW A FRENCH SECRET IS OUT AFTER TWO CENTURIES.(Features)
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Wine and Cheese Basket A "thank you" for a gracious host.  Delicious food gifts perfect for all holidays and special occasions |
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