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BMC_2013_00030

The only cheese I was exposed to growing up in the tropics was cheddar. That was honestly it. Now, imagine my surprise when I found out about 350 to 400 different kinds of cheese in France alone!

You can find soft curd in the west and north, goats milk cheese in Poitou, blue cheese in the central regions, and cooked cheese in the Alps. That’s insane! And the fact that they’re produced by craftsmen and NOT mass-produced in factories only lends to the credibility of it all.

Did you know that in the 19th century, eating cheese was seen as “masculine” and was served to men in the smoking room along with a glass of brandy? Today, it’s part of the meal and served before the dessert (although if there’s dessert, I just ditch the cheese).

Now which wine goes with which cheese again?

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