After passing the 3rd cheese stand at the market we could take it no longer. We had to buy some cheese. We found a stand offering 5 cheeses for 15,00 euros. Seemed good to us. After the cheese was all wrapped up it occurred to us that we really hadn't paid attention to what kind of cheese we were buying. We tried to back track and match up the names to what was on the table and what we think went in the bag. We gave up quickly, and were content knowing at least 2 of what we had -
reblochon and goat cheese. The other 3 were covered in the hairiest mold I'd ever seen on a cheese. Oh, the adventure . . .
Reblochon is a famous cheese from the region. It, like Champagne and Roquefort Cheese, is protected with an
AOC title - meaning cheese can only be called Reblochon if it is made in a specific region of France (in this case the Haute-Savoie region.) Reblochon is an important ingredient in a local dish called Tartiflette.
Tartiflette is made with potatoes, reblochon, cream and lardons (bits of bacon.) Not exactly what you think of when you think of French cuisine. But knowing we were a stone's throw from Switzerland, it suddenly made sense. When we saw it being sold street side we immediately knew what dinner would be. Served along with the sausages, it was just the thing.
About the moldy cheese . . .we did try it (after we were half-way into a bottle of cremant, but still . . .) The men wanted nothing to do with it. Their loss, it was really good once the rind was cut off. But the smell, well, try as hard as I could to be French and cultured, I must confess it was stinky. Really, really stinky.
After passing the 3rd cheese stand at the market we could take it no longer. We had to buy some cheese. We found a stand offering 5 cheeses for 15,00 euros. Seemed good to us. After the cheese was all wrapped up it occurred to us that we really hadn't paid attention to what kind of cheese we were buying. We tried to back track and match up the names to what was on the table and what we think went in the bag. We gave up quickly, and were content knowing at least 2 of what we had - reblochon and goat cheese. The other 3 were covered in the hairiest mold I'd ever seen on a cheese. Oh, the adventure . . .
Reblochon is a famous cheese from the region. It, like Champagne and Roquefort Cheese, is protected with an AOC title - meaning cheese can only be called Reblochon if it is made in a specific region of France (in this case the Haute-Savoie region.) Reblochon is an important ingredient in a local dish called Tartiflette. 
Tartiflette is made with potatoes, reblochon, cream and lardons (bits of bacon.) Not exactly what you think of when you think of French cuisine. But knowing we were a stone's throw from Switzerland, it suddenly made sense. When we saw it being sold street side we immediately knew what dinner would be. Served along with the sausages, it was just the thing.
About the moldy cheese . . .we did try it (after we were half-way into a bottle of cremant, but still . . .) The men wanted nothing to do with it. Their loss, it was really good once the rind was cut off. But the smell, well, try as hard as I could to be French and cultured, I must confess it was stinky. Really, really stinky.
5 comments:
Sorry, I am laughing right now. My husbands grandmother used to each stinky cheese. Ugh! We all made her sit in the kitchen to eat it. The potatoe dish with bits of bacon sounds wonderful!!!!
ha! i've had that exact same reblochon. picked it up in chamonix. i adore stinky cheese, and will eat just about anything, but reblochon is a cheese that i just could not. i, in fact, had to eventually throw it in the trash after trying unsuccessfully for three days to get it to grow on me!
I don't think I'd tire of this market. How lucky for you to be so close to France! We have a trip planned in the spring, and like a child, I am counting the days. Wish I could have been there with you to try the stinky chesse!
I love stinky cheeses and can't get enough of the cheezes here and throwing in a baguette! Every time we go out, I stock up on cheeze, old cheeze, rillettes...there are just not enough days to go through it all (and unfortunately, I already have too many pounds, so I have to pace myself!)...Still in France for another 10 days and enjoying the weather and other benefits...
Ahhh cheese. It's going to be hard being in Europe and skipping the cheese. So a French friend of mine once said, "Oh you Americains do not even understand you're own joke!" Ever consider that?
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