Le Brin d'Amour

Brin d’Amour

A Corsican ewe's milk cheese sprinkled with aromatic Mediterranean herbs and sold in a perfect state of affinage. Heaven!


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Off The Beaten Path: Cheese Shops In Paris

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Last week France feted its National Day of Cheese , a day I love to celebrate. (yeah...who am I kidding...I celebrate French cheese pretty much every day!) But it got me thinking about the fromageries here in Paris. There are a handful of famous fromagères and  fromagers in the city who are lauded over and over, but what about the minor players? What about the small, off the beaten path cheese shops? What about the passionate cheesemongers with only a few staff members who take precious time off from their already busy schedules to visit farms and find small producers so they can offer new and interesting cheese and dairy to their customers? Let's talk about them. And let's support them! And there is a lot to talk about! I've met classical musicians, bankers and accountants who left their careers to become cheesemongers and to open up their own cheese shops, and there's even  an actual dairy  in Paris now. I see more and more young people buying up and breathing...
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5 Things

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1) When you're craving Italian cheese, especially homemade mozzarella, burrata and scamorza, head to La Maison de la Mozzarella ! 2) A soggy Sunday ride home 3) You better show up hungry if you reserve a table at Bofinger 4) From the farm to the market 5) A favorite wine bar of mine
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Can I Eat That Moldy Cheese?

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Cheese + Mold. Is it safe to eat?  This is a question I get asked a lot! This article  on the Bon Appetit website came across my radar the other day (even though it was written in 2018!) and after I read the following paragraph, I knew I had to share it. "The first thing you’ve got to understand is that, by and large, microorganisms like mold are what makes cheese, well, cheese. “In a lot of ways, cheese is mold,” explains Morillo. With the notable exception of fresh cheeses that are meant to be consumed shortly after they are made (mozzarella, ricotta, queso fresco, etc.), most cheeses owe their distinct deliciousness and texture to the microbiological alchemy that occurs when mold, bacteria, and other microorganisms feast on the proteins and sugars present in milk, transforming them into a wide range of flavorful compounds. (Science is cool!)" Yes, science is cool! And mold, when it comes to cheese, can definitely be our friend.
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