Tuesday, April 1, 2008


"This [mixture of milk] gives a subtle combination of tastes and textures. As the cheese matures a bloomy rind develops as does a creamy consistency within." -All About French Cheeses

No, this isn't an April Fool's joke. To segue back from les mois de chevre to my review of other French cheeses, I decided to try a half-goat's milk, half-cow's milk cheese. This Mi-chevre, as it's known, comes from Vienne in the Poitou-Charentes region and is made from pasteurized milk. It is very creamy inside, much like Camembert. It also tastes similar to Camembert, but with a very light goat cheese flavor.

We enjoyed a little bit of it on some baguette, but soon found that we really liked it in a sandwich with slices of sausage, both toasted on the bread. It melted so much that it began to slip out of the sandwich and onto my favorite Paprika Pringles. (I will miss those, too!) I should try this with some Camembert. Sandwiches are very boring here, especially when bought at a bakery. One slice of meat and one slice of cheese, if any, with some mayonnaise or butter on a baguette...gets old. I avoid buying sandwiches here, except kebabs. So, it's nice to make a sandwich at home for less money and with better combinations. Meat is expensive, but mixing up the cheeses keeps it interesting and tasty. (Mi-chevre, sausage; Roquefort, mustard, prosciutto; chevre, ham) I think I'll have one tomorrow to finish off the remaining piece of Mi-chevre...

Also, I would like to note here that I came upon a website for The Cheese Store of Beverly Hills. They have a decent selection (but no Mi-chevre) that I could order from online, but everything is so expensive! I really don't want to have to get my cheese from Beverly Hills or pay $20 for a ronde of it. Please, Trader Joe's, Bristol Farms, Whole Foods, have a better selection when I come home!!

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