Was doing some deli training at work yesterday and tasted the most amazing cheese that had just come in. It's a French mountain cheese called Vacherin du Haut-Doubs. It's only available between September and March, apparently, but well worth trying if you get the chance. It's like a really creamy brie with an almost citrus after taste which is probably down to the fact that it comes wrapped in spruce
bark. Be warned though...it's an unpasteurised cheese so should be avoided if preggers etc. If in doubt maybe try the Swiss Mont d'Or variety. It's made using the same process (in fact it's the subject of a dispute between the two nations as to who came up with it first!) but the Swiss use pasteurised milk.
Man of all hats today as I started out at 6.30am laying out the fish counter, then another spell on the deli and finishing by doing an hour or two of the baking. Home and taking it easy now with The Woo and looking forward to some of her mussels later on. We bought those after I finished work; Scottish rope grown ones which are small, sweet and juicy...can't wait!!
No comments:
Post a Comment