I think the only types of cheese I had eaten before the summer of my freshman year were cheddar cheese(processed) and mozzarella.
The first cheese other than cheddar and mozzarella was "mini Babybel" served at in-flight meal time on my first flight to France. I loved it.
Can you believe that someone, i.e. I, got hooked on cheese because of Babybel, seriously? But it is true, and I've been a cheese-holic since then.
I got crazy about cheese and tried different cheese every single day for 2 months of my stay.
Still there are so many cheese I have not tried yet. I have a dream of tasting at least 3-4 new kinds of cheese every year, on top of the cheeses I've already tried.
Both Mr.D and I are cheese maniac. We can drive 200 Km (120 miles) without a problem, to buy good cheese. And that is actually what we do. We drive to Montreal for 2 hours to buy cheese.
Well, we love Ottawa dearly, but we can't find all the cheese here we want to eat.
On the contrary, cheese selection is much wider in Montreal.
Our favorite cheese shop (fromagerie) in Montreal is Hamel.
(And our favorite cheese shop in New York is Zabar's
You can buy rare dried herbs and spices at Hamel.
Each type of cheese has its indigenous characteristic. It's very different from one to the other, just like French people. :)
I like Charles De Gaulle's quote:
« Comment voulez-vous gouverner un pays où il existe 246 variétés de fromage ? »
(How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?)
I can't really resist good cheese.
I like both hard cheese and soft cheese.
I like cow's milk cheese as well as goat's milk cheese.
However,
there is a specific way how I enjoy high quality soft cheese,
such as Brie de Meaux or Chaource.
This is just so simple and easy. It shouldn't take more than 2 minutes.
This starts with superb soft cheese.
Slice the cheese not too thin, but not too thick either.
Drizzle honey as much or little as you wanted~
This is the best side or main menu for breakfast, along with your toasted baguette.
Cheese + honey will just melt away in your mouth at no time!
Enjoy!
Fromage au Miel
** I realized, only after I made this posting, that I wrote the similar post in last November.
Helas...but hopefully this is a slightly different story **
Helas...but hopefully this is a slightly different story **
By the way, I LOVE "mini Babybel" I like making sandwiches out of them, with a little butter added to the bread. That is heaven.
ReplyDeleteAnd this Fromage au Miel you have just introduced me to, well, I will always love you for that. I will try it with hubby this weekend. I plan to surprise him with it (with triple cream brie). Thank you very much for the idea. :)
Big hugs,
~Virginia
Hi Virginia,
Deleteactually I've never considered mini babybel for a sandwich cheese. That would be a nice alternative.
I'm glad you liked the idea.
OMG, I love triple cream brie, especially brie de Meaux.
P.s.Confession: I love fat. Why does fat taste so good?
I saw this recipe after midnight(oh, why did I!) but tried it anyways with camembert and it was simply amazing. I think i found my new guilty pleasure. As a big fan of your previous blog, it's nice and somewhat refreshing to see you with the new blog.
ReplyDeleteAs always, thank you for sharing your recipe:)
Hi julia,
DeleteI know. It's very dangerous to see a food/cooking blog at night time. :) Creamy Camembert is a good match-up with honey.
Thanks for your visit.