We just got a Whole Foods Market in B'ham, and to my delight, they sell a gazillion kinds of blue cheeses.
I decided to keep a blog of the ones I've tried and my impressions of them.
Saint Agur: French, apparently made by a major dairy, and expensive. VERY delicious, creamy and tart without too much salt or bite. This is a double cream, decadent, fat-laden yummy cheese.
Forme D'Ambert: Unpasterized French cheese. Firm, lots of blue, tart, salty, but mild.
Update: I've had this cheese for a couple weeks now, and I'm just not digging it. I don't know why, either. Its kinda bland. The blue in it is more grayish blue; maybe this means that the culture in it is a different strain or something than I'm used to, but it's just not doing it for me.
1 comment:
A good story
GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: 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 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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