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One of only two  remaining, farm produced Camembert de Normandie is made by La Fromagerie Durand . It is worth the extra €2!

As a person who gets cold quite easily, I love it when cafés offer blankets when it's cold outside.

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

We kicked it off with a long walk through the quiet streets of Paris and ended it with the holy trinity - cheese, wine and bread. A good start to the new year! Wishing you all a very happy 2020!

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.

A Haussmannian building that houses a café named after Baron Haussmann located along the Boulevard Haussmann.

The minute I started to unwrap this one, I was in heaven! SO lusciously smelly, oozing and sticky. We haven't tasted it yet, but I expect wonderful things. Oh, and for those of you who are curious, it's an ewe's milk, washed rind cheese from Corsica. I can't wait to try it!