Cheese!

 

Nothing better than a cool family dinner. Or you spend the evening in the kitchen (and you can’t enjoy being with them) or you go for an easy concept. That’ what we did. A big choice of cheese and meats (“charcuterie”), a fresh salad and French bread (“baguette”). The image that immediately comes to mind when you think about this particular kind of bread has to be of a Frenchman leaving a boulangerie with a baguette tucked under his arm, wrapped only in a tiny scrap of paper. It’s the only kind of bread in the world made in this long shape.

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On top on left side: Maroilles. The monks in Maroilles Abbey invented this ‘square’ cheese with a reddish-orange washed, smooth, shiny rind, and strong, spicy flavour. It’s made using cow’s milk from the southern department of Nord-Pas-de-Calais and the northern part of Aisne (Picardie).

On top in the middle: Emmental. A cheese with a smooth, yellow rind, almost regular wholes and a colour that varies from deep to light yellow. Also used grated for a delicious gratin, in fondue or cubes as an ingredient in a tasty salad.

Bottom on left side: Camembert. Produced using cow’s milk from Normandy cows. One of the best-known, best-loved French cheeses. It has a white rind, ivory interior and buttery flavour. Sold in traditional wood boxes to let it breathe and preserve its sensory properties.

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If you want to read more about French cheeses, have a look into this excellent Food France book (Marianna Mordenti).

 

 

 

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