It’s always a joy to find something new and unheard of in the food business and I thought I knew the cheeses of France pretty well after 40 years of sampling the curd in all it’s magnificence. But on an ingredients buying mission to the south of France I came across a little backstreet cheese shop in Nice, well-off the tourist routes. The passionate and knowledgable owner suggested I try a Cheese that he said is usually sold only at Christmas. He makes this himself – This is how he described it – Get a wheel of the best unpasteurised Brie at its honking best – slice it in half horizontally and fill it with a mixture of mascarpone, pepper, salt, diced truffle and real truffle oil (and other things he wouldn’t tell me) – put the other half back on and let mature for two days before serving. I am not kidding this is sooooo good I nearly collapsed onto the floor of the cheeses shop on first taste.
Cheesy, truffle delight -an incredible cheese.
He also introduced me to another cheese I had never tasted called a Boulette D’avesnes – odd taste at first but weirdly pleasing – its in the shape of a cone – Originally made from butter milk, the cheese is mixed with parsley, tarragon, cloves and pepper. The clove flavour is very predominate – The cheese is then shaped into a cone and dusted with paprika. My new best friend at the cheese shop says this cheese is best consumer with a good strong beer. You can find the La Ferme Fromagere at 27 rue de Lepante, Nice. And seriously try the truffled Mascarpone Brie……
What I call the “Cone of Pleasure” but the much more mature French call it a Boulette D’avesnes
The “cone of Pleasure” dusted with paprika. Then slightly taupe colour is due to the addition of cloves, pepper and tarragon
My new best friend – The cheese shop “La Ferme Fromagere”
