Love Thursday | French Cheese
I have been on an Italian kick for a few weeks now. But, this week, I had a huge craving for French cheese. Aka, fromage. I remember how much I love it- and decided to dedicate a Love Thursday post to it!
Voila!
Italy certainly has some simply fab cheese- Bufala Mozzarella, Pecorino Romano, Parmiggiano Reggiano.
But France. France has hundreds of delicious cheeses.
Goat, Bucheron, Brie, Bleu, Gruyere, Camembert….just to name a few and scratch the surface. Care to see a list?
General Charles de Gaulle was quoted as saying "How can you govern a country which has 246 varieties of cheese?"
I don't care as much about the governing, as much as I care about the cheese. I would love to eat my way through the long list of each French cheese, before I die. Or maybe I should say, I'd like to die trying.
Nothing is better than grabbing a selection from a Parisian cheese shop, stopping for your French baguette on the way, and plopping yourself down on the banks of the Seine in Paris to have your picnic.
A pungent, hard crottin of goat cheese. A moldy, tangy bleu. An ooey-gooey melt-in-your-mouth brie or a fresh and creamy fresh goat.
Oh, I love them all. Never met a French cheese I didn't like!
How 'bout you? What kind of French cheese do you love?
Happy Love Thursday everyone!
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July 16th, 2009
Now you got me. Love Brie. Please post the mojito recipe for me or email it to me please. I need it for Sunday for a big shower!
July 16th, 2009
You bet! I will consult the mixologist this evening and getyouhis recipe ASAP
July 17th, 2009
I’ve met a couple I didn’t like, but most of them are divine!
July 17th, 2009
Well, so happy to have the queen of French cheese stop over for a visit! Lucky girl you are- having them all at your fingertips!
xo
July 17th, 2009
Isn’t there some ridiculous (by that I mean, a huge number) stats about how many kinds of cheeses there are in France? Although I like Italian Gorgonzola, I like my French Brie, Aged Gruyere, and Camembert. I would so often chop sun dried tomatoes and some garlic and onions (little bit) sauteed in aged balsamic; and bake it on top of my brie! It’s a flavour overload, but I LOVE it! Ooh, I should make it this weekend. Thanks for the inspiration!
July 17th, 2009
I don’t have a favourite, just like trying them all..oh I couldn’t agree with you more, a baguette, cheeses, tomatoes , olives and a seat next to the Seine!!
July 17th, 2009
Gruyere and Montreal-style smoked meat on toasted rye is perhaps the best thing in the world—if you like beef of course. I knew a guy once who used to dream of being stuck in a wheel of Gruyere cheese and having to eat his way out—he was a little weird, but loved his cheese!
July 17th, 2009
Jen your recipe is making my mouth water- and drool is NOT so good for my keyboard
I love Brie baked in pastry with walnuts and brown sugar. And nothing beats a good oldfondue withlots ofGruyere. Oh…fondue -now there is another thought!!
xo—
July 17th, 2009
I’ll join ya there, Anne! You pick the spot- I’llbring the wine and cheese
July 17th, 2009
Hm, I’m with your weird friend
That gives me an idea……
July 18th, 2009
So, if you are ever in Dallas, Texas there is a great little French restaurant called Rise No. 1. They specialize in souffles — with amazing results — but they also have an incredible French cheese cart. Go! Enjoy! Viva la fromage!
Here’s Rise No. 1′s website: http://www.risesouffle.com
July 18th, 2009
Okay, so that cheese is over the top! It looks heavenly. Thanks for the great close up shot of it. I can just imagine it spread on a piece of bread or cracker…
July 18th, 2009
You are welcome. I’ll have some more coing up in the next few weeks. Too bad you couldn’t *smell* them on line
July 18th, 2009
oooo la la!!! I’ll put it on the list- in case I get to Dallas
xo
July 19th, 2009
I know it’s no big deal, but several commenters mentioned Gruyere, which isn’t French but Swiss…
I love all cheeses, haven’t found one I didn’t like yet
July 20th, 2009
I love brie but in general the stinkier the French cheese the more I like it.
July 20th, 2009
So funny, Anil. I feel the same way. Don’t even get me NEAR the Roquefort
November 3rd, 2009
A good story
GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: http://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 http://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