Discuss the culinary arts, share your creations, and talk about your favourite eateries and cafés here.
let's start off with a good one:
Fromager d'Affinois by Fromagerie Guillotea
this cheese is an extremely soft, bloomy rind cheese. this variant i bought is made from cow's milk. it's fairly pungent in smell, but the taste is actually more mild. it's somewhat buttery and very faintly tart. you can easily spread it on bread, crackers, etc. if you wanted. i personally eat this one just with crackers (sweet crackers like ritz crackers), as the softness of the cheese makes it hard to add jam to the mixture. you could probably have fun with cured prosciutto with this one. by itself, it's delicious. i even take small bits of the rind when i spread it on something and eat it to add a little bite to the taste.
