This month's entries include cheeses from all around the globe. Thanks to everyone who joined in!
Camille of Croque Camille tasted a trio of Tommes de Savoie; Tomme de Bauges, Tomme Marc de Raisin, and Tomme Fermière. All three are produced on small farms in the picturesque Savoie region of France.
Camille has two cheese advantages: she lives in Paris, home to many incredible Fromageries, and she has a husband who will happily go cheese shopping for her on his way home from work. Lucky woman!
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Rachel of The Crispy Cook sautéed some cubes of Queso Blanco and scattered them over a plate of Cristianos y Moros, taking this humble dish of black beans and rice to a whole new level. This Latin American cheese doesn't turn into a gooey mess when warmed up, making it a perfect garnish for dishes that need a little livening up.
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Bee and Jai of Jugalbandi shared a beautifully photographed cube of what they describe as "The World's Tastiest Cheese." Gjetost/Brunost (Norwegian Brown Cheese) is unique as it is made using the whey as opposed to the curds. Bee and Jai describe it as "mildly sweet" with "a salty, nutty caramel flavour."
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Nathalie of Spaced Out Ramblings offers us an oozing, ripe piece of Taleggio, an Italian washed rind, cow's milk cheese from Lombardia that is matured between 60 and 80 days in caves. She describes it as rich and buttery, and offers serving and tasting advice for this well known, and often mass produced, Italian cheese. Look for the real thing, she tells us, and you won't be disappointed!
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Époisses de Bourgogne is one of France's truly special cheeses, and one of my favorites! Its flavor is delicate, yet creamy and lush, and its aroma is powerfully potent. Don't let that put you off, Époisses is a cheese that everyone should try at least once.
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Thanks again to everyone who joined in our little cheese party this month. Please join us next month as we celebrate the diverse and delicious world of cheese!
About La Fête du Fromage International Cheese Tasting Event:
Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?
The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of the 13th.
- Photos are wonderful, but not necessary
- Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
- Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
- Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line.
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