Board

Yesterday we had some friends over for a simple supper of bread and cheese. The easy pleasure of sharing a cheese board with friends is a delight. Learning what people like or don’t quite like - ‘ooh you must try this one first!’ ‘I prefer this one’, ‘I love this one’, ‘the Brie is nice and runny’ .

Brian chose us a nice bottle of Sancerre to enjoy with it, which was a good choice to cut through the cheese.

France has some wonderful cheeses and we have some excellent ones produced locally. Chaource is a deliciously creamy, soft, white cheese, which is not too strong. Langres is similar but has an orange coloured rind and a slightly stronger taste. The strongest local cheese though has to be Époisses, which we both love. Again it has an orange coloured rind and is soft in texture, ideal on a cheese board or after dinner.

All three of them are produced around an hours drive from here.