From Too Many Chefs -

July 15, 2004
Food Torture

Last night we were invited by our Australian friends Mike and Sally to join them for dinner and drinks and to watch the 14th of July fireworks displays from their ideally-situated balcony. (The Australian embassy, where they live, is very close to the Eiffel Tower and has a great view. The entire building is taken over every year by parties as the generous Australians open their doors to all their Paris friends.) It was a lovely dinner: a salad with lightly cooked scallops and an Asian dressing, roast chicken and lamb with potatoes and gravy, perfectly cooked green beans. But the pièce de résistance, was the cheese platter. Two large cheese platters, to be exact, dripping with gooey, smelly, tasty French cheeses. Epoisses, Rocquefort, Pont l'Eveque, Camembert, goat cheese covered with furry grey edible mold. And I sat there salivating and unable to eat any of it. Well, okay there was a cheddar and a goat cheese that resembled Spanish Manchego cheese that I could have. But I wanted the époisses. The Critic helpfully sat next to me singing its praises for hours it seemed. "Mike, I have to say that this is THE BEST cheese I have ever tasted. I really mean it. I had some époisses last week at the Musée du vin and it was nothing compared to this. Nothing." And then five minutes later (as he helped himself to more) he'd say it again. Mike had bought a full one kilo round of the cheese and there was still a little left when the fireworks started. About ten minutes after they finished someone noticed it was gone. "It must have escaped," said Mike, nodding sagely. It was that ripe.

Only six months to go...sigh...

For more information on this Burgundian Cheese of the Gods, click here. It's orange, it's round and it goes very flat and runny if it's well aged and left out at room temperature for a couple of hours. Mike's was literally dripping off the cheese board. And it smelled really good. If you find some, don't tell me.

Posted by Meg in Sussex at July 15, 2004 6:27 AM | TrackBack

Hi there,
I'm a somewhat longtime lurker here, never posted before. But I just had to say that the link you posted was fantastic, and the link within the link on how to cut cheese should be required reading! Thanks for that great website tip. Hang in there, unpasteurized-cheese-less you!

Posted by Luisa on July 15, 2004 at 9:12 AM

Hey, thanks for the nice comment! It's great to know there are people out there "lurking"!!

Posted by Meg in Paris on July 16, 2004 at 5:00 AM

That is a great cheese site. I'll have to bookmark that one.

I remember eating with a French family who reacted in horror when I cut the tip off a wedge cheese.

Posted by Todd on July 20, 2004 at 4:47 PM

I once went to a nightmare of a dinner party when I first arrived in France where cheese and salad were the only food served. As the honorary American guests, my friends and I were presented with the cheeses first and we got it wrong every time in the cutting. I have never seen such a snooty stuck-up group of people as we did at that dinner. I was younger and less assertive then and wanted to sink through the floor. What horrible people!

Posted by Meg in Paris on July 21, 2004 at 3:37 AM