Had dinner at Vivat Bacchus last night. They had a cheese room. A whole room in a restaurant dedicated to cheese. Stinky, stinky cheese. Mmmmmmm. So for dessert:
Comte - an unpasteurized cow's milk cheese. Pretty mild and a cheese I like to use to cleanse the palet if I'm out of fruit.
St. Maure - an aged goat cheese wrapped in ash. I'm a big fan of hardened goat cheeses with creamy centers. Very nice.
Fourme d'Ambert - Wow. Simply wow. A French blue. When I tasted it, the fruity aftertaste completely shocked me. Apparently they inject the cheese with a sweet wine. A sweet blue? Amazing.
3 comments:
Can you bring any of this goodness home to share with your brother and sister-in-law? I am sure Mav would love it too.
Oh. My. Gosh. That would be heaven.
My oh my Mike. Don't your readers realize we're in a recession, here? Your job is to bring home the bacon -- not the cheese for other people. Wow.
I just want to say, furthermore, that Japan must have been harder on you than I realized, because their cheese -- well, it sucks. As a fellow cheese lover, I appreciate you breaking up the politics with some good culinary reporting.
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