Thursday, July 13, 2006
Brie de Meaux (and the rest of lunch)
This cheese has got to be the best dang cheese on the planet (although I'm fond of a good chèvre,too). Made from raw cow's milk, this brie is soft with a rich, nutty taste. The only thing this cheese is good with is fresh French bread and a nice French wine. To mar it with other tastes would be a sacrilege of the worst kind. I shudder to think of the inferior brie with various toppings cooked on top that was all the rage among yuppies. Been there, done that, soooooo moved on! I thought I'd found a good replacement in Canada. It was even a double cream import from France! But I was wrong--very very wrong. The French keep the best stuff for themselves ;-).
Another cheese on hand at lunch today was an aged Mimolette, a dense orange cheese that was so intense and rich in flavour that it nearly curled my toes. It is dry and brittle and not meant for slathering like brie.
One of my in-law-to-be's specialties was for lunch today: fresh sole cooked with lemon butter. I think it's nice how French fish is so often serve with bones and skin. It makes you slow down and really appreciate what you are about to eat. It's a nice way of honoring the flora or fauna that sacrificed its life for you*.
Gone but not forgotten. Yum!
* this is true of the lobster tails and lagoustines last night--it took a while to remove the shells but it was so very worth the wait. Sorry no pictures but I was half dead from jet lag though not too dead to appreciate the great wine and the great food.