Every cheese I eat during my Paris sabbatical (running list)
For the purpose of remembering, I'm going to record notes on every cheese I get from Androuet (the great Parisian frommagerie, a branch of which is right up the street from my apartment) over the next six months.
- •Téoulette.I asked for a soft brebis, got this recommended. On the more pungent end, very soft texture. Very good.
- •Tomme RillacI asked for a nutty tomme, was told this tastes like walnuts. It does. Salty, pretty soft.
- •Tentation VercorBest creamy cheese we've found so far; not so gooey or over-the-top as say a Brillat-Savarin, kind of mild but just perfect.
- •Tomme FermierMy favorite Tomme so far. Not quite as nutty as some of them, but still lots of distinctive flavor.
- •Comte, 16 à 20 moisWith Comte, it's about finding the one that sits right with you—the longer they're aged, the stronger they are. This is medium, and just impossible to not eat.
- •St Marcellin.Great choice if you want a medium-strong, creamy French cheese but not a huge piece. Pretty classic.
- •Trappe d'EchourgnacWalnut tasting, and perfect.
- •ElutchaSome kind of tomme, but drier, saltier, almost evoking parmesan or pecorino.