Chaource and Quatre-fromage dominos

This is what, the second post in like not a long time, but i still feel guiltz because there is so much cheese that the world needs to know about that I’ve been eating and not giving it the coverage it deserves 😦 K but also this cheese called chaource is the most surprising dairy product dat I’ve had in france. O course reblochon is still a fave (and I had rill good reb/butter/tomato sandwiches for lunch this week) but this whole chaource thing def gets a shout out.

I had friends over for a “before” and Maman served up a storm of goodness (beet salad, green salad, pain paysan, quiche lorraine, tartes aux pommes) that included a loaded cheese course. We nommed on a chevre log that was good like all chevre and this round of chaource that looked to me like a chevre (think bucheron or humboldt fog). Chaource is eaten young, soft, and melty-in-the-mouth like what the best krispy kreme doughnut should do. It’s also a cow’s cheese (vache yeah!) and surprised me because it was just so FRESH tasting. The affinage (aging process) is only a couple weeks, so this bebe is like a french pre-tween. Creamy, a leetle tangy, lightly salted, and references of delicate brie. Let me repeat: Creamy, a leetle tangy, lightly salted, and references of delicate brie. Whaaaaat??? Essentially the showstopper at dinner. All the friends nommed good on it and liked it as well, meaning that next time we have cheese party monsieur le chaource will be a VIP.

And then last night MEGA LOL I manged at home with sister Coralie and we had a dominos night. Pizzas were quatre fromage and le cannibal. Le cannibal is striking because its called the cannibal (?? france ??) but twas delish: bbq sauce, merguez, chicken sausage, and leetle boeuf patties. Quatre fromage was like less good but any pizza that has brie, bleu cheese, chevre, and some kind of cheddar is def kk in my book. There were siiiiizable chunkies of cheese so every other bite was like “guess what dairy product you’re eating now” and cheese lovers would have a fun time widdit. Eating the quatre fromage with a blindfold would be a little terrifying because when you expect brie and get bleu like wow but good party game. Conclusion, Dominos is good everywhere in the world (not that we didnt already know that Sydney :p )



So now I live in France…

Week 2 of France journeys = cheese every day, a new kind every other dinner, and people who know more about cheese than me. What’s more is that all these French people are down to try extra-france varietals aka fresh mozzarella from Naples? Flown in this morning from the Italian neighbor? Yeah c’est la vie. If sunshine was a liquid and that liquid was pressed into a cheese, it would be mozzarella bocconcini from Naples.

This afternoon for our Sunday meal (called the dominical), ma mère bought some Etorki cheese because I said I had been hankering after some “fromage de brébis” aka sheep’s milk cheese. The Etorki comes from the Basque region and dats why it has that unique -ki ending. I’m more used to eating hard(er) sheep’s milk cheese like pecorino or ossau-iraty (also from the Basque country), but this Etorki was medium-soft. Buttery, sharp, and round-tasting, and with that signature sheepy-acidity. Wikipedia says that you can substitute Etorki for cheddar or gouda and I like kind of agree. Probs my preferred method of consuming would be little cubes and little toothpicks because with big hunks of Etorki the sharpness dominates the creamy sweet parts. If you’ve ever eaten cougar gold you would understand the kind of whitey sharpy that can overwhelm but is niiiiice in leetle portions. Also alternating Etorki with leetle gulps of cab sauvignon is rill tasty.

Two other notable cheese thus far: galletout and saint-nectaire. I’ve already written about saint-nectaire (see thanks to french club post) and it was just as delicious this time. The galletout, on the otherhand, was one stallion that I haven’t gotten the feel for yet. Its a creamy, soft, drippy chèvre with a rind like the cortex – gyri and sulci all up in that. ImageI saw that it was oozing so I was all about that and spread some on a baguette moulée (yeah now I know different names for baguettes). It was way sharply acidic and I could barely test any tell-tale chèvre tastes. Maybe I my taste buds were just assaulted and stopped functioning, I dunno. I’ll have to try again with more courage next time. I don’t know what you would eat for fun with galletout, but there has to be something to pair with it. Maybe really ripe canteloupe? Next time I hit up the fromagerie caves I’ll be sure to ask about this renegade chèvre.

Being in France has shown me that it isn’t really the French people that have fundamentally different opinions about cheese, it’s just that artisan cheese has been a real thing here for hundreds and hundreds of years (instead of like 30 in the US) and so people in France grow up with constant exposure to every AOC protected variety. The relative absence of supermarkets (although they certainly do exist) and the presence of small, niche sourcers is probably the biggest influence on the continued success of cheese in france. I see the growth of artisan cheese in the US, but the shopping habits of americans makes it hard to gain access to small-batch producers unless you shop at whole foods or your neighbor happens to run a dairy farm. It’s only in the last 30 years that americans have started to realize that the US has the resources to produce more than cheddar. Seeing different varieties in supermarkets gives me hope, because even Président brie is better than no brie.