Would you please speak tomorrow?: Ski Season's Over!

Thursday, March 28, 2013

Ski Season's Over!

Today was our last gendarme "sortie!" I was sad to say goodbye to the seven year olds, who have now mastered skiing more than I have...fabulous ski season in the Alps!

Roman, Pauline, me and Lily!

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From Fine to Funky, Fromage in France

I love cheese and so does France! Here are my favorites so far…

Comte (very strong, sharp flavor, hard cheese)

Emmental (standard cheese, what you would use for Mexican dishes here instead of cheddar, I wouldn't eat it on its own)

Beaufort (rich flavor, good for people who say they like cheese but complain about smells, good for fondue)

Abondance (Haute-Savoie specialty! almost earthy flavor, excellent for apperos, or just eating the entire block on your own as I recently did)

Brie (infallible)

Camembert (a zillion different kinds and grocery stores' standards are inexpensive and good quality, good for eating with bread, tomatoes, olive oil, and balsamic vinaigrette, not good for sandwiches)

Goat's cheese (I gorge on goat's cheese at home but here, it's boring but adds a little kick when combined with other cheeses)

Boursin (spreadable and delicious in fine herbs and garlic flavor when added to pasta dishes)

and not so favorites...

St. Felicien (made from cow's milk but tastes too close and yet not close enough to goat's cheese to be good, also has unappetizingly mushy consistency)

Tome (tastes like the earth, and not in a yay-fresh-food-way)

Would you please speak tomorrow?

Thursday, March 28, 2013

Ski Season's Over!

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