The French enjoy a lot of cheese. And more importantly, they are deeply connected to and proud of their cheese. As well they should be! They have a rich and storied cheese history, a deep-rooted culture of cheese, and more than a thousand cheeses in their lexicon. These are the nine you should absolutely know.
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Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France.
Roasted endive and pears are piled onto a baby arugula salad, studded with walnuts and shingled with planks of spicy Roquefort cheese. A wintry take on the classic endive and Roquefort salad.
Stinky cheese lovers, rejoice! While the US had been threatening to impose a 300% tax on Roquefort cheese—in response to the EU’s refusal to import hormone-treated beef—that twice-delayed tariff is now off the table. Roquefort prices should stay safely where they are....
Photograph from Wikimedia Commons For the last eight years, Americans have seen their fair share of questionable leadership and head-scratching policy decisions. Leave it to Dubya, however, to save the best for last. The Agence France-Presse is reporting that before leaving office, Bush has enacted legislation that will increase tariffs on France's beloved Roquefort cheese to 300 percent, an amount that would make purchasing it in the U.S. untenable. As the Huffington Post pointed out yesterday, Bush has never been known for his gastronomic tendencies, preferring canned vegetables to fresh, so it isn't too surprising that he would use Roquefort as a pawn in a trade war that began when the E.U. banned growth hormone-treated meat in the late...