En Faire Tout Un Fromage

That’s a fun way to say making a big deal out of nothing much, a mountain out of a molehill, making a whole cheese out of something small, like milk.  But honestly, if this Tétoun, which means a little breast, were on your table, wouldn’t you want to make a big deal out of it?  I know I did.  I made a big deal out of it by eating it all by myself, which is not as astounding as one might think, since it’s a 4 oz cheese.  A really good little raw milk goat cheese, nesting on a bed of dried green herb that I think was summer savory, and with any luck I’ll find another one sometime soon.

At the same time I bought the Tétoun I also brought home this chestnut leaf-wrapped Banon

which, given the extravagant wrapping and general fancification of the presentation, is kind of tout un fromage all by itself.  An apellation controlé raw milk goat cheese, made extra interesting by the chestnut leaves that are gathered in the fall and stored until spring when the goats feel up to giving milk again.  I wished it were just a little riper

but it was lovely just as it was.  Since I was the only one in the house who thought so, you guessed it, another personal cheese festival ensued.

Sometimes we need to make a big deal out of the small stuff.

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2 Comments on “En Faire Tout Un Fromage”

  1. Tiuscha Says:

    Ah ces fromages de Provence ! Le banon, un must ! Tiens, je ne connais pas ce premier, il me semble l’avoir déjà vu mais jamais goûté, il ets crémeux à couhait ! Et le rove, n’est ce pas un pur délice, surtout avec de la truffe fraîche ou de sel parfumé ? Ou encore à la provençale, avec huile d’olive et herbes de la garrigue…
    Ta façon de revisiter la soupe de cerises a tout pour me plaire, et cette recette de vin de cerises ?

  2. Abra Says:

    Bienvenue, Tiuscha. Pour le vin, faites tremper pendant 36 heures 100 feuilles de cerisier dans un litre de vin rouge avec 24 morceaux de sucre et un paquet de sucre à la vanille. Filtrez et dégustez en apéro. Ça y est!


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