FRENCH WORD-A-DAY

I can't get enough of Cambozola!

It's a toss-up between St. Maure and Valancay -- OOH LA LA!!

Hands down, Comté You can't get really good Comté in US or at least I haven't found it yet, at least comparable to what I've eaten in Paris. Thanks Ann Mah, you rock for giving us another chance at your book! We just sold our family home of 30 years in Los Altos Hills and bought a wonderful place in San Francisco. Just today we finished moving our books up, cookbooks to be specific and guess what I am looking at as we speak? The hardback version of our special book. Love it!

I love all kinds of cheese but my absolutely favourite is brie.

Brie s'il vous plait!!

Rock on Roquefort , the blue salty king of cheese. John, Addington, UK

Je préfère un bon Bleu d'Auvergne!

St Marcellin (in the little brown dish - good for my mise-en-place when I cook!)

My favorite is Brie.

Cheddar is my favourite cheese

Chavignol fromage chèvre crotins!

Beaufort

For me the the ultimate indulgence is surely a hot baked Vacherin, but it is available only during October till April. Out of season, the classic French cheese camembert makes a rich and delicious substitute. Basically ( both cheeses ) are a whole soft cheese in a box cooked at a highish temperature. Melted with herbs of your choice (I add a few sprigs of thyme) and a little drizzle of olive oil and enjoy with french bread, or my favorite is to pair it with delicious seasonal sliced apples, then to serve it with a glass of wine. This lite fare makes a luxurious fest in front of the fireplace on a cold winter's night. This seasonal delight, the Vacherin, can best be described as unctuous, creamy and beautiful. Don't take my word for it, give it the taste test, and I know you will be smitten, too.

Le Petit Boursin is my favourite.

Emmental.

Give me St Agur any day! Merci!

A yummy Mont d'Or during the winter!
Merci for the article - very interesting...

Brie. Warm, melty, oozing delicious brie!

My favorite cheese is Roquefort!

A nice Brie with some lovely French bread. In our youth we were really into cross-country skiing & Brie, bread, and a nice bottle of wine always went into our day packs. We would stop on the edge of a frozen lake and have this for lunch. (Had to put the Brie in contact with a warm body part for a while to bring it to room temperature in that cold weather!!)

This is a tough one as I love cheese. Pont L'Eveque, Brie de Meaux and Savoie Reblochon, and, and, and. Pair that with a fresh baguette and a nice bottle of wine and I could not be more happy..... I have been slowly working my way through all the French and Italian cheeses at two of our local Fromagiers. Livarot did not make a hit and a few others.

Mon fromage préféré est franche comte. Quand je vivais en France comme étudiant dans le Jura ce fromage était notre base. Jusqu'à ce jour c'est le fromage que j'achète dans les États-Unis à un marché spécialisé. J'adore la texture de goût et les souvenirs qu'elle apporte à moi.

You pictured one of my two favorites: Tomme de Savoie, so I'll mention another favorite from the same area: le rebluchon!

There is a great cheese industry in Québec, and I have had some wonderful cheeses when I have visited various shops. I like the soft cheese, and though I cannot recall the names of any I have enjoyed in Québec, we CAN get somers of their produits here in Ontario, and I enjoy the Oka cheese. Delicious.

OMD - St. André. It's like butter!

In 2010 My wife and I spent August as volunteer caretakers at Les Tourades, an environmental centre near Arles in Provence. One of our duties was to go to the Saturday market to buy supplies - lovely fresh vegetables, stone fruit, and cheese.

My French is rudimentary to say the least. I can make myself understood but understanding what folk are saying to me is a different matter. One of the cheese stalls was selling a goat cheese called Banon, little roundels wrapped in chestnut leaves tied with what looked like hand made string. This I had to try, so I pointed to one, asking "ce frommage la, s'il vous plait." The cheese seller answered in an impenetrable Provencal accent - I gathered that he was offering me some sort of choice but I had no idea what, except that walls seemed to come into it somewhere. Feeling foolish, I gave an approximation of a Gallic shrug and indicated the Banon closest to me.

On the way back to Les Tourades one of the young volunteers wound down the car window.
"Est il une souris mort dans la voiture?" she asked. My wife found the source of the smell and asked why I'd bought ripe cheese. I asked her what the French for ripe was.
"Mur," she replied. The same as the word for "wall" but without a circumflex. Right.

Because everyone thought this a great joke eating my purchase became a point of honour. This proved very easy indeed. With Reblochon a close second, ripe Banon is the finest cheese I've ever eaten.
Simon Johnson
New Zealand

Ahhh... a slice of crisp pear married with a shaving of Barry's Bay Aged Gouda.. simply delicious.Champion of Champions 2014 NZ Cheese Awards

Gruyere!

Neufchatel from Normany gets my vote

Spanish Manchego - hard goats cheese. Delicious with Spanish quince paste, Membrillo! We are hooked!

aged comté...I live in France and have learned that I'm not as big a cheese lover as I thought! I love this stuff, though. I also love the Tomme pictured above!

Belle Etoile. Beaufort. Mimolette. I love them all, depending on the mood. I knew about the mites on Mimolette, but not in much detail, and found it fascinating. Now that I know more, I love Mimolette EVEN MORE!

J'aime Parmigiano Reggiano!

I absolutely love Manchego!

Favorite is definitely a young mimolette, thanks to Ann's post I bought it à La Grand Épicerie!

My favourite cheese is a triple cream Brie

A very unusual hard to find cheese even in the country in which it is made-- ' nagel kaas' (Dutch) from the Friesland providence has medium hard texture and is filled with seeds from the carnation flower or cloves.The cloves soften and when you get one in a bite of it what an explosion of flavor! Definitely a bucket list taste to savoir at least once in s life time. Yumm meeeee!

Livarot & Pont L'Eveque are right up there.

I've already read the book, a very fun read. Everybody will enjoy it!

How about Saint Agur? There is no Saint named Agur, nor is there a town of Saint Agur. The cheese is "made from pasteurized cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain." So says Wikipedia. It's a bit less salty than many blues, a bit milder than some, double cream and very tasty.

So how does one enter the contest?

Brie, of course

I'd never even heard of Comte until I visted Provence...and it became my favorite cheese!

Gouda pour moi!

Bucheron or St.Andre are lovely !

J'aime Brie et goat cheese.

Port Salut and Chimay

I'm embarrassed to admit I adore cheddar cheese. I tried goat cheese this year and love it too. No matter how many cheeses I try and enjoy though, cheddar is my 'comfort' food.

I'd love to win this book. Thanks for the opportunity.

Reminds me of a favorite family expression: he thinks he is the big cheese.

Brillat savarin aux truffes!

Stilton, well aged. There's nothing like it!

Epoisses Berthaut. Nothing like it with a big red Bourgogne.