CHEESE NOTES

High-res If you ever find yourself in the Alsace region of France, make time for Strasbourg. It’s a lovely town, site of the EU Parliament, an amazing Gothic cathedral and a university town with bars, restaurants and culture to enjoy. More importantly, it’s home to the Cloche A Fromage, a restaurant dedicated to all things cheese, and a must-taste pilgrimage for curd lovers. This was my 3rd time here, the first two visits being in 2001 and 2009. In this picture is the Cloche plate for two, an array of cheeses selected for being a point and served with an accompaniment of dried fruits, jellies and breads. I was not as rigorous as I should have been in recording the cheeses on the plate, as I was there with my french relatives and more involved in catching up than I was in data entry, but to the best of my recollection, here’s what was on this plate: Rouleau de Provence (Goat), Couronne Lochoise (Goat, and the half-donut-shaped cheese, named because it looks like a crown), Gaperon (Cow), Chaource (Cow), Le Marechal (Cow), Tetes de Moines (Cow), A cheese whose name slips me (sounded like “Tellay-enac”?) but was described as an Italian sheeps-milk Taleggio (Sheep, the washed rind with bits of herbs on the rind), Epoisses (Cow, not pictured), Roquefort, and an unusual Paprika-coated number called Boulette d’Avesnes (Cow, which the Maitre Fromager introduced as “un petit touche d’artifice”, and which apparently is nicknamed the ‘suppositoire du diable’ (the devil’s suppository). There was also, I thought, a cheese named St Germais, but searches for that have come up cold so I can’t vouch for it. 

If you ever find yourself in the Alsace region of France, make time for Strasbourg. It’s a lovely town, site of the EU Parliament, an amazing Gothic cathedral and a university town with bars, restaurants and culture to enjoy. More importantly, it’s home to the Cloche A Fromage, a restaurant dedicated to all things cheese, and a must-taste pilgrimage for curd lovers. This was my 3rd time here, the first two visits being in 2001 and 2009. In this picture is the Cloche plate for two, an array of cheeses selected for being a point and served with an accompaniment of dried fruits, jellies and breads.

I was not as rigorous as I should have been in recording the cheeses on the plate, as I was there with my french relatives and more involved in catching up than I was in data entry, but to the best of my recollection, here’s what was on this plate: Rouleau de Provence (Goat), Couronne Lochoise (Goat, and the half-donut-shaped cheese, named because it looks like a crown), Gaperon (Cow), Chaource (Cow), Le Marechal (Cow), Tetes de Moines (Cow), A cheese whose name slips me (sounded like “Tellay-enac”?) but was described as an Italian sheeps-milk Taleggio (Sheep, the washed rind with bits of herbs on the rind), Epoisses (Cow, not pictured), Roquefort, and an unusual Paprika-coated number called Boulette d’Avesnes (Cow, which the Maitre Fromager introduced as “un petit touche d’artifice”, and which apparently is nicknamed the ‘suppositoire du diable’ (the devil’s suppository). There was also, I thought, a cheese named St Germais, but searches for that have come up cold so I can’t vouch for it. 

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