by Linda Steves
One afternoon while lost in Paris, we stumbled upon a beautiful arcade full of little shops, including a small cafe that featured fine charcuterie and fromages. We had the most delicious meal composed of wonderful regional ingredients, simply prepared. I talked to our waiter about how much more flavorful the cheeses in France are. I mentioned that most cheeses in the U.S. are pasteurized, and wondered if that “killed” the flavor. He adamantly agreed and replied “yes! Formage is a living thing!”
My appreciation for fromage has reached a new level!
Pas De Merde 