Results tagged fromage from David Lebovitz

Boat Cheese

After dinner at a friend’s apartment this weekend, they rolled out a sizable wheel of cheese to eat before dessert…which since moving to France, has become my favorite course of the meal. But usually you present one or a few selected cheeses, not a big round. Nevertheless, they slapped it down in the middle for the table where the host took a hunting-type knife, started…

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Cantal

It’s pretty overwhelming visiting a fromagerie. After years of trying as many French cheeses as I could, I’ve settled on a few favorites that I go back to over and over, which include moist, piquant Roquefort de Carles, which I like drizzled with chestnut honey, little rounds of tangy chèvre and ash-covered Selles-sur-Cher, and nutty Comté from the French alps, which if you taste one…

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Roquefort cheese is produced in the southwestern region of France and is designated as AOC, the first product ever to do so in 1925, and is a designation meant to denote quality and provenance from a certain region made in a certain manner. Cheese experts (and me) agree that Roquefort is one of the top, all-time-greatest cheeses in the world. And I was excited to…

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Yes, that’s a few slices of my pain aux ceriales from Le Grenier à Pain paired with some delightful cheeses that I discovered when visiting one of my absolute favorite fromagers here in Paris this morning. Disclaimer: I confess to a secret and unfulfilled ambition. Except for working outside in the icy-cold winter and freezing my bourse off, getting up at a godawful hour, and…

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Perhaps it’s wrong to blame the cheese. But cheese doesn’t have any feelings, it’s just exists for our pleasure. So for once I don’t have to worry about offending anyone on my blog. Now that’s a relief. A friend of mine came for dinner the other night who’s on le regime, a diet. While shopping at the supermarket I spotted this reduced-fat cheese, checked out…

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When people ask me the rather perplexing question, “Why do you live in France?”, I simply direct them to the nearest fromagerie. Yes, there’s great food to be found everywhere: Spain has great ham and crisp, almond turrone, Italians have great olive oil and gelato. And when in New York who can resist the chewy bialys and bagels? But there is nothing comparable to the…

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Brie de Meaux

In summertime, I follow Parisians who’re making a mass exodus from the city. We scurry from the city, jamming crowded autoroutes and packing the train stations. The city offers few trees or shade, and the sunlight reflecting off the white buildings means little respite from the withering heat no matter how hard you look-and there’s only so much icy-cold rosé that I can drink! So…

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If you live in the US and shop in supermarkets, usually there are just a few choices of yogurt, ranging from lots of mass-produced store brands to a few upscale organic selections. But visiting the yogurt aisle at the grocery store in France is always an exciting event for me. The choices just go on and on and on and on and on and on…

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