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“First, a Livarot, strong and herby, sassy as its green-striped paper casing. For subtle contrast, he went for two dozen Crottin de Chavignol. The cheese man tried to push the Bleu du Vercors. Gabe tasted and rejected it. "Your classic French mountain cheese," said the cheese man. He named three celebrity chefs. "Swear by it, they do, all three. Your classic creamy sauce cheese." Gabe moved about the van, paring and tasting, getting high on the fumes. He had decided he would take a ten-kilo Cantalet that had just enough hazelnut edge without it overwhelming the fresh milk flavor.” — Monica Ali
First, a Livarot, strong and herby, sassy as its green-striped paper casing. For subtle contrast, he went for two dozen Crottin de Chavignol. The cheese man tried to push the Bleu du Vercors. Gabe tasted and rejected it. "Your classic French mountain cheese," said the cheese man. He named three celebrity chefs. "Swear by it, they do, all three. Your classic creamy sauce cheese." Gabe moved about the van, paring and tasting, getting high on the fumes. He had decided he would take a ten-kilo Cantalet that had just enough hazelnut edge without it overwhelming the fresh milk flavor.