cheese I should eat?
I'm in Paris and wondered whether anyone had ideas about what cheese I should try while I'm here. I'm obviously interested in non-pasturized or raw milk type cheese which taste completely different in the states.
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Good cheese's taste change everyday. With the exception of the kind of cheese you find in supermarket, you cannot except to have the same experience twice just because th cheese is named the same.
The best thing to do is to ask a knowledgeable fromager. The best is Marie-Anne Cantin, rue du Champ de Mars. Go in there, tell them what you like and ask what is particularly good today. And eat it within 48 hours. Preferably immediately, with fresh bread and dried figs... Alleosse is good too.
Also, best thing to do is to ask for tasting before you buy, so you know exactly whether you like it or not. Walk away from fromagers who won't let you.
Cantin is great, but I personally prefer Alleosse in the Marche Poncelet (13 rue Poncelet, 17eme). Favourite cheeses always include Tentation de St Felicien (mild, sweet, floral, gooey), Langres (terrifying to look at, challenging to smell, heaven to eat), and the famously character-rich Epoisse. For any of these cheeses, a good maitre fromager is a must, as they are living beasties. Tell the fromager when you plan on eating the thing, and he'll pick one that will be perfect for that moment. A while back, I wrote a bit about my first experience eating Epoisse. If you're keen, it's here: http://postcardsfromhome.blogspot.com...
Have fun. And don't ruin these cheeses with red wine.
do remember these extraordinary cheeses are live and must not be left alone to smell up your hotel room or apartment! St. Marcellin and St. Felicient from Lyon, Epoisse which may be the grandest cheese in the world, Reblochon, and don't forget a fine Brie or Camembert crude which will make you think the ones we eat here are Kraft cream cheese. A ripe Munster if you like strong and smelly cheeses, Cantal, Comte, Brebis among the fine hard cheeses, Roquefort and Blue D'Auvergne, and goats from fresh to aged (I think the one called something like Le Tetois is my favorite, and another called Fort de Pyrenees but I'm not sure I have the name right!).