French Cheese: le vacherin Mont d’Or, je t’aime

I love being in France this time of year when my favorite winter cheese is in season. (The Mont d’Or is best at room temperature served up with a spoon.) It’s also the time to celebrate Belon oysters and Tarte Tatin, clementines and chestnuts, marrons glacés and nougat glacé and salted caramel apples. Champagne, meslcun, pumpkins and poireaux, pommes de terre and les pommes tout simplement.

Clementine and Garlic

Clementine and Garlic

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Comments

  1. December 22, 2008 2:27 am by Rob Reply

    Just bought some from our local market in Guildford (UK) and going to try it at Christmas.

  2. November 4, 2009 12:36 am by David Nutt Reply

    A good story

    GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

    Voila: http://www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

    From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of http://www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

    “Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

    I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

    I believe cheese and wine lovers should be told about this publication.

    Enjoy

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