Here the cheese ads aren’t so exciting, still selling cows and the traditions.
Recent cheese included a raw milk Camembert from Isigny Sainte-Mère. Actually, it is quite ironic, in 2007 the cooperative ISM joined forces with the biggest milk and cheese producer in the world Lactalis to try to force the change of law AOC and would like to end the traditional practice of using raw milk to make Camembert. The smaller producers and the French Camembert lovers resisted and they gave up after a year of two. After that battle, Lactalis starts buying many smaller independent raw milk cheese maker. Don’t know if they have an agenda behind, but enjoy while we can! For 1 cheese, forgot which one, the difference of producing a paterized milk cheese is 4 weeks, but a raw milk needs 8 weeks.
The Valençay, raw milk goat cheese with charcoal from Touraine. It’s shape a flat pyramid is owned to Napoleon. The cheese was originally a perfect pyramid with a sharp point. During a visit of Napoleon, the pointy cheese reminded him of his irritated visit in Egypt and he used his sword to chop off the top and remain this way ever since.
Out of these 3, I like the Camembert the most, it was at the peak, complex tastes and melting. The Reblochon was alright. This one has a red label. Next time I will try to get a green label. The chèvre was good, nutty and tastes of dried fruits.