This month's entries include cheeses from all around the globe. Thanks to everyone who joined in!
Camille of Croque Camille tasted a trio of Tommes de Savoie; Tomme de Bauges, Tomme Marc de Raisin, and Tomme Fermière. All three are produced on small farms in the picturesque Savoie region of France.
Camille has two cheese advantages: she lives in Paris, home to many incredible Fromageries, and she has a husband who will happily go cheese shopping for her on his way home from work. Lucky woman!
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Rachel of The Crispy Cook sautéed some cubes of Queso Blanco and scattered them over a plate of Cristianos y Moros, taking this humble dish of black beans and rice to a whole new level. This Latin American cheese doesn't turn into a gooey mess when warmed up, making it a perfect garnish for dishes that need a little livening up.
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Bee and Jai of Jugalbandi shared a beautifully photographed cube of what they describe as "The World's Tastiest Cheese." Gjetost/Brunost (Norwegian Brown Cheese) is unique as it is made using the whey as opposed to the curds. Bee and Jai describe it as "mildly sweet" with "a salty, nutty caramel flavour."
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Nathalie of Spaced Out Ramblings offers us an oozing, ripe piece of Taleggio, an Italian washed rind, cow's milk cheese from Lombardia that is matured between 60 and 80 days in caves. She describes it as rich and buttery, and offers serving and tasting advice for this well known, and often mass produced, Italian cheese. Look for the real thing, she tells us, and you won't be disappointed!
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Époisses de Bourgogne is one of France's truly special cheeses, and one of my favorites! Its flavor is delicate, yet creamy and lush, and its aroma is powerfully potent. Don't let that put you off, Époisses is a cheese that everyone should try at least once.
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Thanks again to everyone who joined in our little cheese party this month. Please join us next month as we celebrate the diverse and delicious world of cheese!
About La Fête du Fromage International Cheese Tasting Event:
Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?
The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of the 13th.
- Photos are wonderful, but not necessary
- Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
- Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
- Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line.
12 comments:
I will have to disagree with my esteemed colleagues at Jugalbandi as to the tastiness of Gjetost. I've found it to have a strange burnt sweet taste I don't like as well as a strange scrapey texture across my teeth. I think I would go for a hunk of that luscious Taleggio, however. Looking forward to more cheese adventures at the next Fete du Fromage!
This is amazing...we had a French Market here in town today, and I saw Tommes de Savoie, and lots of the cheeses you have eaten!! :-)
Unfortunately I didn't buy any, I couldn't make my mind up, the queues were so long too! Please forgive me :-)
Mmm, époisses! And those tommes look wonderful.
I must say that gjetost is probably the only cheese that failed to appeal to my taste buds but I have eaten it only once and I had bought it from a random convenience store, so I could have been misled.
thank you for introducing us to these beautiful cheeses through your event.
Rachel
I don't think that you are the only one who doesn't care for Gjetost. I've never tasted it myself. Must do!
Looking forward to seeing what you share with us next month.
Anne
I guess I can forgive you...
:)
Hopefully you'll get another chance to taste some Tomme!
spacedlaw
It was a good month. Thank you for your gorgeous Taleggio!
I must try this Gjetost to see what I think about it.
bee
Thank you for joining in! Hope to see you again next month.
Mmmm... époisses is one of my favorites, too. But the queso blanco makes me a little homesick!
Epoisse and then Ken who has Munster on his blog...Hum!!!Have to watch my diet :-)
I do get good Munster here but not Epoisse and I do miss it
Well before I was peckish and now I'm REEEeeeeaaaaalllly hungry .... thank goodness I have a chef preparing dinner!
Thanks Chez loulou for sharing I love chesse and really enjoyed this blog.
croquecamille
It makes me a bit homesick too!
Beaver
I've seen Époisses for sale in America. Where do you live?
Valerie
And he is a wonderful chef, you lucky girl! When are we going to see you?
Island Pepperpot
Thanks for your nice comment. Always happy to hear from someone new.
:)
LouLou
I live in Montréal- they have a shop in the centre of town where I can get good cheeses from France but I have not been lucky with the Epoisses I bought there last Christmas ( we ate a lot when we were in Burgundy for 13 days last Summer)
Beaver
I wonder if the cheese shop could order some for you? Or if you could order it online some where?
It is worth finding out! :)
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