Oh yes, how the ‘f’ word makes me smile. I simply love cheese, and here in France there is an abundance of varieties.
(To be really, really, really honest, I don’t believe they have much to rival a good mature farmhouse Cheddar.)
Anyway, that’s beside the point.
Le fromage is an essential component of any good French meal, but given the enormous choice, how should you design the perfect cheese board?
I found this helpful article from The Livarot Diaries. If I were to add one thing to that selection, it would be my French favourite, Ossau Iraty from the French Pyrenees. This gorgeous, firm cheese made from sheep’s milk in one of the most beautiful places we have been to in France, the Ossau Valley, is traditionally served with cherry jam made from the dark, juicy cherries that grow in the valley. It is a true love match, the jam’s Juliet to the cheese’s Romeo.
Incidentally, whilst looking for a link to the Ossau Iraty, I noted that it has twice been named the best cheese in the world. I won’t argue with that.
It never ceases to be a source of wonder to me that man can produce, from one simple, same ingredient, so many distinct tastes and textures.
Bon appetit. Miam miam. 🙂