And thank goodness! Today brought tours of summer homes, hillsides full of green, sunlight through the clouds of plush, and honest meal-times. We nommed on grilled chicken breasts à la campagne, garlic crème fraîche à la campagne, fire-roasted potatoes à la campagne, radishes à la campagne, pain rustique à la campagne, éclairs à la campagne, rosé à la campagne, white wine à la campagne, kir à la campagne, cab sauvignon à la campagne, and of course of course of course a cheese course à la campagne. Et voilà.
First we have our hunk of beaufort in the upper left of the plate (aka the only thing that doesn’t look like a raisined chèvre ball). This comes from the Savoie region and is generally just used in Fondue Savoyarde because it’s so damn unctuous and buttery and expensive too so people like to think like they’re helping their wallets and cholesterol levels by masking it among other hard mountain cheeses but I say NOT HERE BEAUFORT! NOT IN MY COUNTRY HOUSE! So needless to say we nommed gooood on this wedgy; le beaufort is medium-hard like de udda mountain cheeses and shared some similar taste characteristics. Me myself moi I tasted a sharp/pointy creaminess, savory butter notes, and pungent (like half of the cheeses I describe) butteriness that gave it a different dimension than other hardish cheeses like comté or bethmale or gruyère. Needless to say good stuff and I think that would make a fine grilled cheese with a sweet cranberry-peppercorn rub on the bread because I do firmly believe that beaufort has enough taste and charisma to stand up to a griddle, heat, and other strong flavors.
Then I ate little bits of both of the chèvre balls (one with golden raisins as I have previously described and one with reg raisins) and interestingly enough the reg raisin had tastes of molasses and umami so like intriguing. I was rill rill full after having had my meal “à la campagne” so I didn’t bouffe too hard on the chèvres. Here in France it’s really another day another chèvre which is not to say du tout that I take that for granted or think that chèvre is “common” because simply not true.
Coupla days ago we also started eating a new, mild friend named Fleur d’Aunis. Soft and havarti-like in consistency and texture, it hints at being spreadable without being runny. As the rind is orange and like def not just a pâte fleuri we would say that this cheese is of the washed-rind persuasion. Nutty, creamy, pretty tame on the flavor scale, it is nevertheless a cheese to have on hand for a party or cheese tray or a night alone because after eating a wedge like that you’ll definitely know that something is in da tummy. K ciao I’m off to Paris and I have much much plans to see the most famous fromageries and really just any and every fromagerie I can find so in a couple of days there will be a goldmine of Parisian treasures! Who knows, maybe I’ll even go David Lebowitz on all y’all and find some brie noir and love it/hate it/who knows but PARISIAN FROMAGERIES BE STILL MY HEART lata playas.