Un Tour de France, avec Fromage

Bienvenue à Paris! I landed here this morning. Unfortunately, I don’t actually have time to leave the airport before my next flight, but I’m making the most of my brief layover in this country by inhaling some buttery pastries and sampling from this petite basket of fromages fantastiques.

ctmy95-les fromage de CDGWhen I first spied it, how could resist?! And when I opened the cooler in the duty-free shop, the aroma that wafted out let me know that I was in a country that takes its cheese creation and consumption seriously.

While I did not take pictures of each individual portion as I unwrapped them, I did take notes as I sampled each one. Let’s begin with the blue-boxed (Mini) Caprice (des Dieux), which means “whim of the gods”. Isn’t that a heavenly sounding cheese? It was oval in shape, designed to look like the Calisson, a French almond candy. This cheese was a very creamy, like a Brie, but there was no bitter aftertaste that you sometimes get with that famous French fromage.

Next comes the slice of Comté, one of Jarl’s all-time faves. I’ve had this cheese on several occasions before and I like it, I do, so I’m not sure I’ve ever actually bought some, until today. I’ll try to make more of an effort to remember that it is “strong, in the right way” and make more of a habit of tucking it into my basket on future cheese-shopping days.

ctmy96-pave x deuxOn either side of the basket are mini Pavé d’Affinois varieties. The white one is the standard; the other with the orange rind is called Brin. Like the Caprice, I found them both similar to a Brie, though perhaps somewhere between those two on the bitter-sweet scale. The Brin did not taste remarkably different, just slightly so.

Below the blue Caprice box was another packaged slice, this one called Emmen France. I can’t find any specific information online about it, so I’m going to guess that it’s simply a French version of the Swiss Emment(h)aler. I did discover that one can download an app to point out key spots whilst cycling through the Emmen valley of Switzerland, original homeland of this cheese. It’s very mild, by the way, perhaps like the inhabitants of this valley?

Société Crème at the bottom of the basket was a creamy, but undoubtedly strong spreadable cheese. The blue-green veins still visible in this more processed miniature version hinted at its derivation from a Roquefort. I first tried this cheese in a dish of pasta in Belgium and I remember it knocking my socks off, almost literally!

Finally, there is the Chavroux, with a little kid on the outside, to clarify its origins from goat’s milk. Not as strong as that boisterous bleu, not as mild as the Emmen, but with more of a kick (maa!) than the creamy, rinded varieties I sampled, this one was a nice finish to my three-hour tour, made without actually touching true French soil.

I do hope that I will get to make more than a mere layover here one day and soon, but for the moment, I can hint that the next post will be from a neighboring country that also takes its cheese seriously, molto serio . . .

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