Originally posted by PSRB
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We have Stilton - they have Roquefort, St Agur, Bresse Bleu, Bleu d'Auvergne, Fourme d'Ambert etc.
St Maure de Torraine {covered in ash} is the best goat's cheese on the planet and there are loads of different ones such as Tomme de chèvre.
Abondances, Beaufort, Comté for fondues
Gruyère for Quiche Lorraine and croque monsieur.
Raclette cheese. Reblochon for tartiflettes. Brie, Camembert, Tomme de Savoie,Tomme Caussenard, Brillat Savarin, Cendre de Niort etc et, St Felicien, St Marcelin, etc etc
Nothing comes close. If there are any you haven't tried, have a munch next time you're out there.
*Another pair a sleeves - a different kettle of fish.

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