The Cheese Board

[Roger Webb]

................ You eat the cheese rather than drinking from it.......

........with those 'oven ready' Camemberts You drink the cheese rather than eating from it....

[french frank]

Yes, absolutely disgusting!!!..................................... ...............................having a cat on the table!


The manner he's doing that part of the operation is a clue to the cheese!!!???

Pouring a bit of orange muscat into a Langres cheese is a bit more refined than that! You eat the cheese rather than drinking from it, when the alcohol has sunk through. The orange muscat doesn't fizz though.:

[Roger Webb]

I was too polite to post it

Yes, absolutely disgusting!!!..................................... ...............................having a cat on the table!


The manner he's doing that part of the operation is a clue to the cheese!!!???

[AuntDaisy]

You've got it TanteD!......but there is just a bit more to it!

I was too polite to post it

[Roger Webb]

I'd not heard of chabrot or faire chabrot before. Perhaps this is one of French Frank's more rustic ancestors...

You've got it TanteD!......but there is just a bit more to it!

[AuntDaisy]

Ah! The soup's the clue! Sorry to have set such a riddle......I knew Faire Chabrot had become rare/extinct.....but...my wife tells me during the Fête des Oignons in Mantes la Jolie it is de rigueur!......but not in polite households/restaurants otherwise!

I'd not heard of chabrot or faire chabrot before. Perhaps this is one of French Frank's more rustic ancestors...

[Roger Webb]

.............I had it after my soup lunch today, and as I usually have some sort of accompaniment............

Ah! The soup's the clue! Sorry to have set such a riddle......I knew Faire Chabrot had become rare/extinct.....but...my wife tells me during the Fête des Oignons in Mantes la Jolie it is de rigueur!......but not in polite households/restaurants otherwise!

[french frank]

Faire chabrot? But only with goat's cheese?

I find this from Wiktionnaire: 'Du latin capreolus, boire comme une chèvre, car ce mélange se boit à même l'assiette'. But the custom with Langres cheeses seems to be this:

https://www.tastewiththeeyes.com/2022/01/fromage-langres-et-champagne/

The rind is washed with marc so perhaps they don't actually pour it into the ripened cheese. But with Brown Brothers Orange Muscat? Ne'er till now! I had it after my soup lunch today, and as I usually have some sort of accompaniment with cheese, I decided to stay sweet and have a dollop of rosehip jelly. Not bad at all.

[Roger Webb]

Connais pas. ??

I think the practice of Faire Chabrot my have died out...you'll have to ask MickyD, as it was much more likely to have been seen down his way...I've only seen it once and that was in a Bouillon in Rue St. Jacques in Paris about forty years ago! But I've never seen it with cheese....derived from any type of milk!

[french frank]

Faire chabrot? But only with goat's cheese?

Connais pas. ??

[Roger Webb]

Went to T***o for my Langres cheese and thought I would skip the Sauternes and see what Brown Brothers Orange Muscat and Flora was like. Only 9.5% abv and I'd forgotten Brown Brothers is/are Australian rather than French (a bit like Brodsky forgetting that St Peter's cemetery was a cemetery). Anyway, Langres has a natural depression in the top into which it is not, apparently, unusual to pour a little marc (or champagne) so I thought I'd pour a little BBOM&F into the depression. I let it stand for an hour or so and it was really quite palatable after lunch. Cheese rather more spreadable than usual.

Faire chabrot? But only with goat's cheese?

[french frank]

Went to T***o for my Langres cheese and thought I would skip the Sauternes and see what Brown Brothers Orange Muscat and Flora was like. Only 9.5% abv and I'd forgotten Brown Brothers is/are Australian rather than French (a bit like Brodsky forgetting that St Peter's cemetery was a cemetery). Anyway, Langres has a natural depression in the top into which it is not, apparently, unusual to pour a little marc (or champagne) so I thought I'd pour a little BBOM&F into the depression. I let it stand for an hour or so and it was really quite palatable after lunch. Cheese rather more spreadable than usual.

[french frank]

Clue in today's Times crossword:
A very tiny bit of excellent cheese. (3, 5)

Answer, which I only got with the help of letters from crossing clues.

Top Quark - always something new to learn.

As you say, always something new. And with a gift for misunderstanding clues, I was seeking a cheese called Top Quark

[gurnemanz]

Clue in today's Times crossword:
A very tiny bit of excellent cheese. (3, 5)


Answer, which I only got with the help of letters from crossing clues.

Top Quark - always something new to learn.

[french frank]

I took the last of the Époisses out of the fridge a few hours ago and thought I would sample it with nothing - no bread, no crackers - and just concentrate and think what I felt would go well with it (not that I had much choice in the house anyway). The first impression was the creaminess of it, the second the saltiness. So, yes, the Sauternes was fine. And that's the Époisses gone. Next will be the Langres for which some research will be necessary as I don't have the expertise/experience of my chers collègues here who have already made up their minds. I might have to walk to Waitrose tomorrow if it's fine (30 mins as no buses go there from our humble district). Coop still only has the Jurançon though it has had Montbazillac before now. I think it can only cope with one dessert wine at a time.

Oh, correct spelling: Monbazillac: the t is not only silent but also invisible. Barsac is another good one.