After years of disappointing encounters, I stopped buying Camembert and Tomme de Savoie. The French Camembert sold in the U.S. always tasted lifeless to me. The Tomme was often stale or cardboardy. My wonderful taste memories from France did not jibe with the sorry specimens I was finding at American cheese counters. But then came Mons. Thanks to French affineur Hervé Mons and his team, we’re getting superb versions of these two classic cheeses, and others as well. In anticipation of Bastille Day, I assembled an all-Mons cheese board. So much deliciousness on one tray! Then I reached out to Fromagerie Mons to see if they could explain his magic touch.
Read moreFromages Without End
Who knows whether Charles de Gaulle really said, “How can you govern a country that makes 246 cheeses?” If he did, he was underestimating. I think I’ve had 246 French cheeses myself, and I’m still discovering new ones. Take a look at the seven beauties I served last week in my “France Off the Beaten Path” tasting and see how many you know. Two were new to me. And I have to say, the class favorite surprised me.
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