Cheese
is a quintessential part of French culture. It is an example
of the extremes the French will go to to produce quality and
flavour from a product many believe to be just a useful basic
food. Throughout the week we will be tasting various cheeses
with carefully chosen wines and fruit and other accompaniments
that are based on innovation as well as tradition.
There
is evidence of cheese in ancient Sumerian writings of 3000BC.
The Egyptians, the Greeks, the Romans … but it is the
French who have brought the art of cheese making to the fore.
Some five hundred or more cheeses come from this country.
During your week with us we would hope to consume some fifteen
or more different sorts!
We
will be looking at the differences of some of these cheeses
complimented by carefully chosen wines, breads and fruits.
A Roquefort 'Carles' of soft saltiness with a doyenné-du-complice
pear and a sip of Banyuls.for instance or a taste of the Pyrenees;
an Ossau Iraty Montagne cheese with an Irouleguy Rosé,
a slice of quince (with or without the runcible spoon) and
some walnut bread.