Cloudy day by the Seine, still wow |
Throughout the trip I have been on a quest to find the best tomatoes, and to taste as many cheeses as possible. We hear that there are 380 different cheeses in France, so the saying goes "chaque jour, un fromage", a cheese for every day.
I love the Conte' here is the link to more info. Conte' information.
I tasted some soft delicate oranges rind cheese, Piere Qui Vire, tome de napoleons, a hard sheepskin cheese, Soumantrain, Epoisse Gaugry, and some smoked cheese in little globular balls, like mozzarella, yum and of course some Brie.
Meanwhile Back to the Dinner
The plate had Conte, Roquefort, a wedge of a medium cheese ho hum, and a Camembert. This was the big surprise package because it had a strong fermented taste, just like the Camembert that I make. It was strong and had the same smell and taste of my own. Note well, that a Camembert that you buy in a supermarket in Australia bears little resemblance to the real thing. I get into production more seriously.
I am interested in a cheese tasting party at my place. What do you think?