Sunday, March 15, 2009
Last night I went to a friend's 40th Birthday Party- i expected a raucously good time, but what surprised and delighted me to no end was a cheese plate on the buffet. A friend of the host had visited from France, and carried along a stash of some raw milk cheeses.
This is a raw milk cheeses that comes from the farms in the Rhone-Alpes area of France. The French call this caille doux. Affinage (maturing) is a least two weeks.
One of the oldest of French cheeses. Its origins trace back to the 12th century under the name of d'Angelot. It was only in the 17th century that it took its name from the village where it was made, namely, Pont L'Eveque. The village is situated between Lisieux and Granville in Normandie. This cheese obtained the AOC rating in 1976.
Well known throughout the world, Camembert is the cheese the most often copied, but connoisseurs know that the true Camembert comes from only five departments in Normandie. It is produced from raw milk and ladled into cheese vats.
Local Goat Cheese
This was was an unnamed wonder from the local fromagerie- covered with a light fuzz of mold and a tangy undertone.
*** cheese information courtesy of www.fromage.com