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What are your favorite cheeses in France and Netherlands?

What are your favorite cheeses in France and Netherlands?

May 23rd, 2004, 06:51 PM
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I went to a fromargerie in Marche Moufferat and asked the woman behind the counter to help me choose a variety for the week. I was lucky enough to have a frig in my little 53e/night hotel room. I got some fresh white cheese of cow's milk, some hard cheeses, a soft sheeps milk cheese and a goat cheese, each encased in a hard shell. My favorite was a soft creamy chevre rolled from the inside with a layer of fresh herbs. You can buy quite small quantities and little cylanders of only 2 inches to have a taste. un gout. Enjoy a variety. One of my favorite pairings was a modest little wine called Le Poule Blanc, The White Chicken, with the words "nobody here but us chickens" on the back Label.
ninasdream is offline  
May 23rd, 2004, 07:02 PM
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Which is the chevre wrapped in a banana leaf? It think it starts with a B. I want to say Boucheron.
Calamari is offline  
May 23rd, 2004, 07:06 PM
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cigalechanta is offline  
May 23rd, 2004, 07:07 PM
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but with chestnut leaves?
cigalechanta is offline  
May 23rd, 2004, 07:17 PM
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I don't think any cheese in Provence would be wrapped in banana leaves, it's usually grape, fig, chestnut leaves and like Banon dipped in eau de vie to protect against the mold before the cheese is wrapped in the leaves
cigalechanta is offline  
May 23rd, 2004, 07:20 PM
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Banon! Yes, I think that is it. I enjoyed it in the S. Of F. a few years ago and then was so nicely surprised when I checked into Le Meridien Piccadilly and it was in my welcome basket!!! Thanks Cigale!
Calamari is offline  
May 24th, 2004, 07:47 AM
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Aged Gouda - the kind with the caramelized, crumbly texture. Goat's milk Gouda - just funky enough to make you want more. I love these Dutch cheeses, and fortunately there are cheeseries (I just made that word up) in my locale that carry them!
dovima is offline  
May 24th, 2004, 10:31 AM
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Dovima- we are definitely in agreement here!
May 24th, 2004, 11:13 AM
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I like cheese ok, but they are not a priority for me. My little brother, however, is a huge fan of soft cheese, particularly unpaturized, and the stinkier the better. He always brings some back whenever he is in Europe. I am amazed that he gets away with this. I am even more amazed his plane mates tolerate it. BTW, he even manages to get them sent here from fromages.com somehow.
bardo is offline  
May 24th, 2004, 11:27 AM
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What about French cheeses for those of us who like Dutch cheeses better?

I have never really cared for the better-known French cheeses. I know--it is heresy. But I love Gouda, Edam, Cheddar, Provolone, Mozarella (the real kind, not the kind you get on pizzas), Manchego, etc. etc. So what cheeses should I ask for/look for in France?

May 24th, 2004, 02:27 PM
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I can't believe noone mentioned Pappillon Rougefort.
johnthedorf is offline  
May 24th, 2004, 04:12 PM
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Reader - if you like fresh mozzerella, you may like the fresh cow's milk cheese I mentioned in my first post. It looks just like the fresh mozzie you buy at your local Italian deli.
ninasdream is offline  
May 24th, 2004, 04:51 PM
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"How can anyone be expected to govern a country with 325 cheeses"..Gen. Charles De Gaulle.
French cheeses in the states are only a shadow of how they taste there.
cigalechanta is offline  
May 24th, 2004, 07:16 PM
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In Holland try borenkaas, "farmer's cheese." It ranges from young and mild to aged and seasoned, like me. The nice thing about Dutch cheese shops and the cheese counters in Albert Heijn super markets is that you can taste a slice before you buy. And it preserves well in the wheel skin. I brought one home the last time with no problem at US Customs.
hopscotch is offline  
May 24th, 2004, 10:15 PM
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cheese notes...
A cheesy experience which I'm enjoying this morning, for breakfast, is fromage frais de vache, with fresh Garriguette strawberries. Fromage frais is the freshest of fresh, a damp cloud of tangy, soft, just -made cheese that you plop in a bowl and eat with fresh fruit, or with a berry coulis, or just with a sprinkle of sugar on top. Something difficult or impossible to find in the States. You may be lucky enough to find it on a menu in France, as a dessert dish.
Papillon Roquefort is a fantastic blue cheese, not as salty as some of the others. Try it as an aperitif or cheese course, with a glass of Sauternes or Monbazillac, an incredible pairing of honey-and-spice sweet wine balancing the salty intensity of the cheese. Throw in a few walnuts and you'll be in heaven. I've found Papillon in California.
Cirq...I see that Dutch lady at the Sarlat & St. Cyprien market every time I go. The only cheese I ever buy from her is the Gouda flavored with hot peppers. 'Though I don't care for the texture, the hot peppers help satisfy my occasional craving for Mexican food which is otherwise hard to satisfy (native Californian speaking).
Have a great trip, tulips, and eat a little cheese every day.
La_Tour_de_Cause is offline  
May 24th, 2004, 10:23 PM
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I'm a big fan of stinky cheese and have brought back all kinds from Europe! I just pack it in my suitcase (quadruple wrapped in plastic bags of course) since the cargo hold is refrigerated. Watch out for the cheese-sniffing beagles at the airport!

My best advice is to ask the cheese shop or cheese farm to allow you to sample before you buy. On my last trip, I stood next to a family who was in love with some exotic cheddar they were sampling, so I asked to try it, too. Bleah! I don't know why I didn't care for it, but it just shows you how subjective taste can be. the cheesemonger then had me sample some fantastic sheep's milk cheeses that I ended up bringing home....which *my* family loved.

In Amsterdam, my sister and I took a tour of a cheese farm and that was a nice experience. I don't remember the exact name of the cheeses I bought, but I remember everyone complimenting it on being the creamiest cheese they had ever eaten.

remember: the world is your buffet!
MelissaHI is offline  
May 24th, 2004, 11:13 PM
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French-espoisses pretty much gets me..but there are so many. I was first introduced to espoisses at Astier in Paris..I was in heaven Even in the states, I can taste a good runny and ripe espoisses and be transported.

Dutch..I vote for the aged Gouda..Sankanter. Try it with Port. It's like butterscotch!
PamSF is offline  
May 25th, 2004, 05:23 AM
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If you like strong flovoured cheese I think the French have the best selection. I love Epoisse but I would not take it in a bag home unless you want people thinking you have an odour problem. While it is a favourite of myself and a German pal we are banned from eating it in mixed company and have to have wine and cheese at eachother's houses to partake. It smells evil...kinda like really bad stale smelly socks...but it tastes like heaven! Oh it also lingers a bit after eating so beware
SiobhanP is offline  
May 25th, 2004, 06:03 AM
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La Tour:

You're making me homesick for the Dordogne! There is hardly anything better than a bowl of gariguettes and fromage frais. Do you think there will still be any berries left at the end of July?
StCirq is online now  
May 25th, 2004, 06:33 AM
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I love fresh cheeses. (In most Latin American countries including Mexico, you can get pretty good _queso fresco_ which is tangy but not pungent and has either a creamy or a soft crumbly texture.) I guess I don't like the pungent French cheeses, so I am encouraged to know that there are other kinds I can get in France.

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