Sunday, June 30, 2013
Autre Studies Culturale
Along with language, our studies in France include other important aspects of the French culture. One that can hardly be overestimated is the Culture d'Fromage (aka) the culture of cheese. Fortunately we have made friendly contact with the proprietor of the largest neighborhood fromagerie and we have begun our cheese education with bleu cheese (which is wonderful with a ripe pear and port or red wine). A great activity for a Sunday afternoon...
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My mouth is watering!
ReplyDeletebtw, my favorite red wine there was a "Chateau de Pomerale" (I forget the exact spelling). It used to be not so expensive, but I've heard since that it is a bit more pricey. let me know if you try it!
ReplyDeleteDearest friends, we hope you've found the French cheese guide! What a w-o-n-d-e-r-f-u-l adventure you both are having, and so much sampling ahead! Ah... Brie de Meaux with Champagne, Camembert with a nice Côtes du Rhône... we're so happy that you have a chance to embrace it it all. My personal recommendation on the port? A nice chunk of Roquefort, a sliced baguette, a handful of fresh walnut halves and a handful of dried apricots and dried apples (little dried currants are wonderful in the late fall)---slowly washed down with a glass of port. Papillon and Société are the big two in the Roquefort department. Papillon has a nice "Black Label" variety that you can pick up fairly easy (we used to buy it at Cora). We sampled the Société Black Label when we visited the Roquefort caves. They served it with a small glass of Sauterne. The black label Roquefort was saltier as I recall...but the combination of saltiness and the sweetness of the Sauterne was a perfect coupling! We were never able to find the black label at any of the stores we later went to in France, but perhaps you can find it at your new fromagerie. Jay recommends that you do a comparison between the French Roquefort's, the English Stilton (his personal fave) and the Italian Gorgonzola.
ReplyDeleteOh, and let us not forget our friend Paul's recommendation....
Ingredients:
2 bottles of Bordeaux
1 Baguette
French Butter (critical, according to Paul)
Boursin Garlic and Herb spread
Noir French Dark Chocolate Bar (at least 72% cocoa, according to Paul)
Camembert Le Rustique (it was wrapped in a little wood box with a red and white checkered cloth in the middle)
Split a baguette. On one side, spread a healthy amount of the French butter. On the other side, spread a healthy amount of Boursin garlic and herb cheese. Break/chop the chocolate bar into penny sized bits and sprinkle a healthy handful over the Boursin side of the Baguette. Place some healthy ("healthy" is Paul's term) slices of camembert on top, cover with the buttered side of the baguette, "smoosh" together and slice into 3 inch or so pieces. Enjoy with copious amounts of Bordeaux.
Buon appetite!
Linda & Jay