When I found out I would be taking my first trip to Paris, I was excited and a bit nervous. Sure, there would be all the amazing cheese, bread, pastries, and chocolates to try, but Paris is big. REALLY big. For someone with crowd issues (which I have) this can be a terrifying experience. I talked with a few of my francophile friends and they assured me that, unlike New York or Chicago where the streets are jam-packed with people all the time, Paris feels busy, but not suffocating. This was a good thing since I enjoy exploring new places. Once I settled into my hotel, I set off with my list of fromageries from cheese connoisseur Susan Sturman, Rick Steve’s Paris 2014 guidebook & Streetwise Paris map in hand, and immediately got lost. Seriously. This was actually a good thing since my getting lost lead me to my first fromagerie, Cheese.
Disney’s Pixar Ratatouille
That’s right! The House Mouse is heading to Paris to taste the delectable fromage of France (and see the sights, of course.) I’ve packed my copy of “The Whole Fromage” by Kathe Lison and my list of suggested cheese shops, courtesy of Susan Sturman, Director Anglophone Programs for Academie Opus Caseus (the cheese industry’s unique hands-on center for professional development), I almost feel ready to go.
Charles de Gaulle is famously rumored to have said “How can you govern a country which has 246 varieties of cheese?”, yet according to The Cheese Times, there are upwards of 629 different cheese types in France. There is no way this little mouse will be able to nibble through even a fraction of those fromages in just a few days. While I love a good Banon, Brie and Camembert, I think it would be wise to seek out the cheeses which are unavailable to us Americans; especially some raw milk selections.
Stay tuned for photos from Paris and feel free to send along any suggestions of French cheese for The Mouse to seek out!
Au Revoir for now and Restez au Fromage!
Anthony Bourdain arguably has one of the best jobs on earth. He travels the globe, tastes indigenous cuisine, and is given access to places most of us can only dream of seeing. Bourdain’s job is not for the faint of heart or stomach, and his excursions can sometimes be downright dangerous (see No Reservations, Beirut 2006 , for example) but for the most part, Bourdain is rewarded with fantastic local fare and envy-inspiring experiences. This would be the case on his recent visit to France when Bourdain and fellow chef, Erik Ripert, dropped in at Marie-Anne Cantin, one of Paris’s most renowned cheese shops. Continue reading