(Don’t fear: this is not an entry about Matt’s dubious and sadly vast collection of bad 80s music). In addition to our ongoing quest to find the perfect red wine, we are also dutifully and studiously sampling some of the fine, fine cheeses that this country has to offer. Our fridge tends to be pretty-much overflowing with camemberts, bries and all the other usual suspects – so many, in fact, that I couldn’t possibly list them all. Instead, here are a few choice favourites that have gone down particularly well.
Port Salut – this is a phenomenally good cheese and a real favourite of ours. It is mass-produced – so much so that it is even widely available in the UK, but it still needs a mention for being so damn good: creamy, smooth and delicious. Also, for a truly incredible taste sensation, place a wedge in the microwave for about 20 seconds so it goes all gooey. You will not believe how amazing it is….
Bresse Bleue – this is a soft blue cheese, made from cow’s milk and is another favourite of ours. There are some blue cheeses out here that are (if such a thing is possible) just a bit too strong, but this one gets the balance just right: not too overpowering, but really flavourful. Yummy.
Roucoulons – Sharon turned us onto this one, and we are extremely grateful! It is another soft cheese, made from cow’s milk and has a really unique taste. It is almost like a blend of brie and camembert – very smooth, subtle and creamy and soooooo tasty!