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February 05, 2008

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I think our Cheese Queen is worthy of a Cheese Pageant...

All this talk of cheese makes me think of our gardeners bothy where my work mate of Breton peasant stock eats seriously smelly french cheese off his lock knife. I eat the non smelly English goats cheese, whilst popping blueberries in my mouth. Nice combo by the way. The smell of the fridge and the drifts of garden muck somehow have not put off our many visitors who seem to like our basic ways.

Hello Pete

Thanks for the tip about blueberries and goats cheese. Have you tried dried figs? Divine combination.

Can't condone eating cheese off a knife but eating smelly cheese next to a pile of manure is both a rustic and clever ploy.

Sadly, it doesn't work as well in an office.

Hi ceri, It takes years of standing in open fields with few or no implements to eat with. He makes it look so graceful and safe. I would never want to work in an office but I would work in your's. From what I can see it looks wonderful! It seems like such a friendly and healthy place to be. I will get right on to those dried figs.

I bought some of that cheese the other week. I'm a huge epoisses fan, but unfortunately we mistimed things and the purchase was made four hours prior to arriving at the relevant dinner party. By the time we got there it had the consistency of single cream and the smell was appalling. We had no choice but to dispose of it in a rather unconventional manner.

Oh Malcolm, it would have been just perfect in this state.

The smell is intense but one must persevere and push on through to enjoy this dairy masterpiece.

Out of interest, have you ever tried warm vacherin served in it's box? It is only available for a few months each year but is the favourite cheese of Cedric in our French Office and he knows his stuff. Definitely one for the next dinner party

I've pushed on through a lot of epoisseses (epoissesi? epoissus?) in the past but this one was beyond all that. We tasted it and it tasted like feet and not in that strangely pleasing feet-but-don't-mention-it's-feet way that some cheeses manage.

Warm vacherin in its box sounds great. Which month does it hatch?

cheese that tastes of feet is an acquired taste.

Vacherin season is from mid October until March. There's a bit more about it here.

http://chervokas.typepad.com/trickster/2004/11/the_most_wonder.html

I like the comment at the end about in this chap's heaven, it will always be Vacherin season.

I recommend that you try Rocamadour asap - it's a type of Cabecou from the Midi, a goat's cheese, very small, a very thin rind, almost liquid in the middle once it's ripe, utterly delicious with a piece of freshly torn baguette. Make sure it's not been kept too cold though as it won't taste as good, it needs to be runny...

I wish people at my office were intersted in cheese, I'm a bit depressed now :-(

I will get some as soon as pay day arrives. Did you know there is a British Cheese Board? I think it's an inspired name for a national body.

Great idea! i’m going to give your plugin a shot.

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.

Enjoy

I follow you VIA GFC and I love your blog!

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