Forme Sauternes
La Tur
Swiss raw milk "camembert"
a raw cow tomme from Georgia (U.S.)
These were washed down with Calvados, which we needed to burn the "trou Normand" after cassoulet. There was also a Monbazillac (a Sauternes-like dessert wine) that tasted strongly of saffron (I am told that serving a chocolate souffle with this wine may have been responsible for the odd taste). In any event, I am quite fond of the cheese/digestif combo, particularly calvados and relatively strong cheeses.
The cheeseboard lady said that the norman camembert was getting harder to obtain, but I din't get any more details. The swiss was good, complex, but a little harsh with the woody flavors. The Georgian tomme was a surprise, bright yellow, very rich and with good complexity. We've talked about the others recently, but I should say again how luscious that La Tur is. Try it!
Posted by max at October 9, 2003 12:45 PM | TrackBack