September's La Fête du Fromage International Cheese Tasting Event round-up offers an intriguing mix of cheeses from around the world. Thanks to all who participated!
The first entry has such a strong aroma that it is sold in small plastic containers to keep the olfactory offense at a minimum. Ladybird, who lives in Belgium and writes Wishing I were in France, recently tasted Herve, a notoriously stinky Belgian cheese. It is often compared to Munster or Maroilles, and despite the overpowering aroma, its flavor is quite soft. I must look out for this one!
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Camille, of the delicious blog, Croque-Camille, went on a Corsican cheese hunt in Paris and discovered these two ewe's milk cheeses, Tomme Corse and A Filetta. The Tomme Corse has "an earthy, mushroomy, savory richness" underneath its mite nibbled crust, and A Filetta was quite smelly and pungent tasting.
The last time I had Tomme Corse was more than two years ago. Now I'm inspired to buy another wedge.
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Robusto. What a fantastic name! Michelle in Portland recently discovered La Fête du Fromage and happily tasted and wrote about one of her favorite cheeses on her blog, Je Mange la Ville. Her description of Robusto made me laugh out loud..."Kind of like if Gouda and Parmesan had a tasty, delicious love child."
Robusto. What a fantastic name! Michelle in Portland recently discovered La Fête du Fromage and happily tasted and wrote about one of her favorite cheeses on her blog, Je Mange la Ville. Her description of Robusto made me laugh out loud..."Kind of like if Gouda and Parmesan had a tasty, delicious love child."
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A gorgeous slab of rich and buttery Fontina is Nathalie's entry to la Fête. I always count on her to share scrumptious looking Italian cheeses with us on her blog, Spaced Out Ramblings. Fontina is made in the Val d'Aosta from cow's milk and is perfect for melting on pizza or piadine, a type of flat bread from Emilia-Romagna. She describes its flavor as "mild, slightly nutty and you can still feel the grass in the aftertaste." I agree that Fontina is fantastic!
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Rachel of The Crispy Cook took an idyllic looking Cheese Tour around Washington County, NY where she was able to taste the creations of several small dairy farms. Samples included feta, herb and peppered chèvres, Caerphilly Cheese, Pumpkin Spice Quark, fresh mozzarella and High Rock Cheese, which was described as a Gruyère-like cheese made from goat's milk.
It is encouraging to see small cheese producers being supported by the public. Thanks for sharing the tour with us Rachel!
Rachel of The Crispy Cook took an idyllic looking Cheese Tour around Washington County, NY where she was able to taste the creations of several small dairy farms. Samples included feta, herb and peppered chèvres, Caerphilly Cheese, Pumpkin Spice Quark, fresh mozzarella and High Rock Cheese, which was described as a Gruyère-like cheese made from goat's milk.
It is encouraging to see small cheese producers being supported by the public. Thanks for sharing the tour with us Rachel!
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My entry is a cheese that I tasted last summer, Le Roves des Garrigues. This is a tasty little goat's cheese with lots of herb, lemon and pepper flavors that is produced here in the Languedoc-Roussillon. I believe it is available in the States if anyone across the pond would like to give it a try. I highly recommend it!
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Thank you again everyone!
Can't wait to see what you share with us in October for the 10th Fête du Fromage International Cheese Tasting Event.
If you would like to join in, please have your entries to me by October 13. The entire round-up will be posted on October 15.
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?
Can't wait to see what you share with us in October for the 10th Fête du Fromage International Cheese Tasting Event.
If you would like to join in, please have your entries to me by October 13. The entire round-up will be posted on October 15.
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?
- 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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