March 14, 2010
Q: If you were a French cheese, which one would you be?
The last question I asked on Twitter received some great responses so I decided to ask another one last week: If you were a French cheese, which one would you be?
I loved the creative answers I got!
bcinfrance I would be Comté. Not much of a looker, but deeply rewarding.
winosandfoodies St Nectaire - nutty, fruity with a little touch of spice.
CurdNerd Wow, pretty full on question, today I'm feeling Beaufort
lifesafeast Ok, I'd be goat cheese because i could change personality as I like - fresh, soft, creamy, hard, crumbly, delicate or strong.
saffronberry I think I'd be Morbier. Seem straightforward enough but then have that layer of ash in the middle.
LucianaBianchi I would be an Explorateur - delicious, w/ a smooth skin, soft heart and great personality!!
foodwinediarist An aged Comté - slightly nutty and crying out for a nice white Burgundy!
jemangepdx brie! :)
Stefaniya Roquefort all the way! But not because I'm stinky, I swear.
maxitendance Hello. You make me smile :) I have no idea: there are so many... I have to think about it :))))
carlosyescas Ill be Époisses de Bourgogne
MaryMug Morbier--full fat with a blue streak
frenchfoodie I have a soft spot for the St Marcellin
brassfrog Unquestionably Roquefort. Bought it once in the market, 25€/Kg!, and my mouth said WOW!
youngpilates hmmm... anything triple-creme!
BourgogneLive Last night i was here http://bit.ly/9MaO3T 3 wonderful cheeses:Delice de Pommard with Gingerbread,with Blackcurrent & Truffles
chicagokitchen St. Andre
LeMonjat an old smelly Goat's chesse after the work I've done today...LOL.
reshii I'd love to be a really runny Vacherin. Or a stinky Chevreton!
angelatunner Brie! Timeless classic +versatile
karinakazue Brie!!! ;-)
spacedlawyer Vacherin Mont d' Or.
PeteHobden Roquefort maybe?
eveningherault La vache qui rit!
leperchoir I wouldlove to think of myself as a strong firm salers or cantal but fear I would acually be likened to a squidgy ripe brie !!
whiteshutters A very ripe and mature camembert....squishy in the middle!!
mroconnell I'm a Galette du Larzac. Surprising, refreshing, confusing, perfect. ;D
mroconnell I forgot to mention that I also smell a little like a barnyard. SUCH IS LIFE.
foodloverkathy I'm a decadent triple cream brillat savarin
melindamoss a tie between reblechon & camembert, cause i eat so much of these when i'm in france, even for breakfast
louloufrance I would be a Tome Basque.
I tell you, Twitter is a great way to waste some time when you're snowed in!