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And for people than enjoy goat cheese, you need to try some "Cabecou", french cheese, strong in taste but delicious !
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Apr 22, 2013 06:57
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Mister Macys posted:
I love it into omelette or simply with french bread  I never tasted another cheese similar to this one, it's very specific.
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Apr 23, 2013 06:13
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blue cheese I can't remember the name of that tasted vaguely similar to roquefort
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1024x768 posted:This thread inspired me to finally bite the bullet and pick up some Roquefort. I was impressed at the complexity, but it is very, very strong. I picked up some 1000 day aged gouda from Trader Joe's as well as some italian truffle cheese today. I'll post a trip report later! If you come to france you will find stronger cheese than roquefort  But yeah it's a nice one for that
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May 2, 2013 09:31
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If you want something stronger than "usual" brie, you can taste the "Brie de Meaux" which is the best brie. It's between brie and camembert taste.
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Aug 18, 2013 09:53
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yes posted:You should also see if you can get your hands on Brie Fermier (Brie of the farm). It's styled after Brie de Meaux, but since you can't get the real stuff in America (they send over the pasteurized version, Fromage de Meaux, which doesn't taste nearly as good), I prefer Fermier. It's amazing: deep, rich, barnyardy, vegetal...it smells like butter and roasted cauliflower. Oh ... I always forget that you only have access to pasteurized cheese in the USA... 
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Aug 22, 2013 15:35
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Kenning posted:Even imported cheese have to be either pasteurized or aged at least 60 days. That's why there is such a thing as a black market in cheese. I see, so you can only have access to chesse like Roquefort, Mimolette, etc, right ? (not "young" cheese like Brie, Tome, etc.)
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Aug 22, 2013 22:58
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| # ¿ May 8, 2024 12:44 |
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Kenning posted:We don't have access to all the acclaimed young delicate brie and stuff. Unless you know somebody. That's why I see a lot of US people inside Cheese bars in Paris
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Aug 23, 2013 08:08
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