So I’ve spoken before about how much I love cheese. I really love it, eating it, shopping for it, talking about it… Whatever. Never would I have thought that I’d need a break from cheese. Never. Cheese breaks are for wimps. Or so I thought!
After spending a really lovely night eating cheese and drinking wine by the Saône River with some friends from my hostel, eating un sandwich au fromage the next day and trying my first wheel of Saint Marcellin, I officially had to pump the breaks on all the cheese.
A dinner, containing no cheese, was actually quite welcomed last night. After a full 24 hours cheese-free, I should be ready to go again soon.
It might sound like I’m complaining. I’m not. I’m perplexed that too much cheese is possible. At home, I’d buy some cheeses to snack on or have after dinner. But it wasn’t the focus of my day. In France, it’s just so easy to come by… and there’s so many kinds I haven’t tried! Did I go overboard? Probably, but in the end I’d say it’s all worth it.
Saint Marcellin: Produced right here in Lyon. It has a bloomy rind and super gooey paste (cheese term for the actual cheese inside the wheel). It’s pale yellow in color and has a super creamy, slightly tangy flavor.
Cantal: A semi-firm cheese whose flavor reminds me of some type of cheddar. It was nice as part of a cheese plate. Seems like a good one to keep on hand in the kitchen.
Emmental: This cheese pops up everywhere in France. On cheese plates, in galettes, with salads. It’s a Swiss-style cheese, but with a more mellow flavor than most Swiss cheeses.
Camembert: Light, creamy and delicious. This cheese has a very mild flavor, it tastes very much of cream. Bloomy rind and fairly soft inside.
Chèvre: Good old goat cheese. Often served sliced into discs, the centers stay fresh and tangy with a cake-like texture. Near the rind, they’ll age a bit, producing an oozy cheese. Overall, it has a clean, milky flavor.
Roquefort: The quintessential French bleu cheese. Has a sharp flavor that tastes almost vinegary. It’s also got some kind of (from what I remember) meaty notes to it. Really nice, strong flavored bleu.
I’m sure there will be more to come! I’ve still got a few stops left in France and then I’m headed (I think…) to Italy. But while I’m on my cheese hiatus, I decided to share a bit of my cheesy travels