Our last day in Paris. I had been following Paris by Mouth on the web and on Facebook and was tempted to set up a food tour with them. Instead, T and I booked one of their Cheese and Wine Pairing Classes. Who wouldn't want to sample a bunch of French cheese and wine? We arrived to find a table full of cheese - which is always a good thing.
We learned all about terroir, volatile cheeses, endangered cheeses, goat digestion, washed rinds, cheese seasons, and cheese paper.
I always knew that the French were very specific about where things came from and what went into their products, but it was interesting to find out exactly how specific they get with the whole terroir thing. It is truly everything.
We tasted a young goat cheese that had flavors of rosemary and other herbs. It tasted herb induced, but it wasn't. It was just a direct result of what that particular goat ate and where it grazed. It was amazing if you didn't think too much about the process.
Our hostess said her favorite shop is Laurent Dubois. From the Paris by Mouth website: "Laurent Dubois is a Meilleur
Ouvrier de France (MOF), the highest designation for a cheesemonger and affineur in France. Especially strong
in their selection of aged Comté, brebis from the Pyrenées, and small
production chèvres. In the caves below the shop, Dubois ages a few cheeses well
past the point where other affineurs (and the AOC system) are willing to go – a
Sainte-Maure de Tourraine at 100 days, for example, and an extra old Fourme
d’Ambert. In-house creations like Roquefort layered with quince paste and
Camembert stuffed with marscapone and apples macerated in Calvados make for the
perfect dessert."
We were lucky enough to get to try Saint Nicolas cheese. It is considered an endangered cheese because it is made by only one monk in one particular location. But now, Father Gabriel is taking care of the elder Father and isn't focused on his cheese. Our hostess asked her cheese monger, Emmanuel, how he had managed to get some. He told her that he had visited Father Gabriel for a week and literally prayed for cheese. His prayers were rewarded.
When talking about wine and cheese pairings, the best advice was to avoid the clash of flavors, but to not be afraid to try unconventional pairings. Good advice for life, as well.
When talking about wine and cheese pairings, the best advice was to avoid the clash of flavors, but to not be afraid to try unconventional pairings. Good advice for life, as well.
After our class we had our final Paris walk.
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