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.