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GENERAL BOARDS => Geographic Type Posts => France => Topic started by: iratherfly on May 25, 2010, 08:09:05 AM

Title: Oh, the Cheese Markets of Paris! (Photos)
Post by: iratherfly on May 25, 2010, 08:09:05 AM
So as some of you know, I recently came back from another visit in Paris; this one ended up with a double twist. I got engaged AND a volcano eruption in Iceland had forced us to be "stuck" in Paris for another 8 days. Who am I to argue with the airline? Actually, I was going to call and argue when someone from the other room mumbled something about Aperitifs and crêpes. I forgot the airline’s number promptly and used my time wisely; between the Escoffier cooking school at the Ritz Paris and the cheese markets.  I must have looked like a mad man documenting every mold, shape and color of cheese. What can I say?

France is cheese heaven and they sure know their stuff. It is quite evident when you walk into a store that the entire display is arranged for people who know cheese. A normal person would know what the sign “Affine” means, and how to choose a Crottin by its mold color to get the desired texture and flavor. They know they can get their Valençay with or without ash, or that the rough rind on the Mimolette is better than the smooth one, even though it was achieved by the use of mites. They know to stop, look, open the paper, sniff the Camembert and then press it with their fingers to feel if its ripe. It's an upside down world where Tommes and Comtés rule sandwiches and YES, you can add to your coffee that milk that says "Cru" on it (raw), heck you don't even need to wait 60 days for raw cheese to eat it.

Here are a few of the gazillion photos I took to feast the eyes on. Let me know if you want to see more!
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: mtncheesemaker on May 25, 2010, 01:48:13 PM
Those pictures are sheer torture! How sad to be stuck there an extra week! ;D
I keep telling DH that the Euro is falling, great time to go to France!
Pam
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: iratherfly on May 25, 2010, 03:25:20 PM
haha... be that as it may, a cup of Cafe au Lait and Baguette with Brie and Jambon would set you back 17 Euros...
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: Sailor Con Queso on May 25, 2010, 07:07:12 PM
Ouch. That's $21 even at the lower conversion rate right now. A bit steep for a snack. :P
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: Cheese Head on May 25, 2010, 11:16:32 PM
iratherfly

Gorgeous pictures, thank you very much, and yes more is better, I am very envious! The sights, smells, scents and flavours of all those cheeses!

Oops, just forgot, you mentioned you got
ENGAGED
, wow, huge congrats!!!!!!!!! Where's the honeymoon, Paris I hope, maybe you get lucky and again an extra 8 days?
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: vavroom on May 26, 2010, 04:01:42 AM
Félicitations pour tes fiancailles :)

As for the cheese, a series of French expletives come to mind which I shan't repeat here. I miss being able to get cheese like that. I miss it ohhh so terribly! But thanks for showing :)
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: Brie on May 26, 2010, 04:28:38 AM
I had to pour a glass of wine just to view the pics--please send more! Absolutely beautiful and inspiring. I want to be in gay Paris!
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: iratherfly on May 26, 2010, 08:02:52 PM
Thanks everyone! John, thanks for the congrats! Sailor - yes. I just hope the travel insurance will cover all these mystery receipts from Fromageries all over Paris :)
By the way, many of these cheeses have posted prices so you can compare. Just beware that you need to convert € to $ and 1KG to Lbs so when you see €18.95/KG it's about $9.99/Lbs)

Here are some more photos below. The last two are of picnics on the bench at the park
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: Sailor Con Queso on May 27, 2010, 03:23:52 AM
What in the WORLD are those cone shaped cheeses on a stick? IMG-0673
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: vavroom on May 27, 2010, 03:47:17 AM
What in the WORLD are those cone shaped cheeses on a stick? IMG-0673

Yeah, what Sailor says :)

Also, I don't suppose you managed to get the recipe for the Rouelle du Tarn? :D
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: Brie on May 27, 2010, 03:54:06 AM
Okay--I no longer have a monitor because I tried to eat right through it at the sight of your cheese-finds. I don't even want to go in to the damage on my keyboard as my glass of wine slipped...
Thanks, IRF for posting.
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: Gina on May 27, 2010, 03:58:20 AM
Lovely and inspiring cheeses. Thanks for sharing.   :-*

And congratulations. A marriage based on a foundation of cheese is sure to age well.  ;)
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: Alex on May 27, 2010, 04:42:26 AM
מזל טוב יואב

Maz'l Tov
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: iratherfly on May 27, 2010, 05:24:58 AM
THANK YOU PEOPLE!
Alex -...!תודה
Brie - You kill me :) I hope your monitor is Mercury-free because you may not find real dairy inside...
Gina - You are so right. She is a vegetarian with wheat issues so my home meat curing and baking didn't work
Sailor and Vavroom - This cute cheese is called Baratte, which simply translates to "Churn". It's a semi-lactic goats cheese (A bit like Crottin or Valencay). It's tiny one-bite fun (about an inch tall). In stores they offer them fresh, or in a separate container that reads "Affine" on it - these are the old cheeses which have turned into hard grating cheese
Vavroom - The Rouelle du Tarn is a lovely semi lactic also. Creamier than the Crottins and more balanced. I didn't get the recipe, but I wonder about this bagel shaped form and how they ash the doughnut hole. (You don't suppose they sell the doughnut holes under a different name, do you?)
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: vavroom on May 27, 2010, 06:39:27 AM
Thanks Ira

The Barattes makes a lot of sense, it's even shaped like an old French butter churn! Hmm, right, well, I won't be trying this one any time soon, but it'll go onthe list :)

As for the Rouelles, I understand that the hoops provide the whole, they don't actually cut out the center like a donut :) I'm in the process of chasing a couple producers and see if they'd be kind enough to share ideas/recipes :) Not holding my breath, but it won't hurt to ask. Worst they can say is "no". Helps that French is my first language, too :)
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: Avignon on February 03, 2012, 08:23:13 AM
Looks like a great trip! Yeah the french really do know how to do a great feast! I would say that French food is perhaps the best kind of food in the entire world - remarkable....but italy and indeed the brits put up a good fight!! If only I could make cheese as tasty as that . . . . . :( one day!! :)

Now where could I get the recipes for the above cheese from . . . . ???
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: iratherfly on February 07, 2012, 06:52:19 AM
Indeed it was!  French and Italian cuisines are heavily influenced by one another but their main difference is that French cuisine is very fussy and laborious. It is all about celebrating the skill to take superb ingredients and turn them into incredible feast of textures, aromas and colors; accuracy, technique, saucing techniques, the right cookware and presentation for each dish, etc. Italian cuisine on the other hand is as close as you can get to earth. It celebrates the ingredients in theor raw naked form, very un-fussy and direct, rustic, simple yet sophisticated. When a french chef makes a red sauce he would crush the romatoes, braise the garlic, add heavy cream, mix it with an immersion blender and run it through a sieve into a bowl of languistine stock.  When an Italian chef wants to do the same he drops some unpeeled cloves of garlic into a pan full of hot olive oil, add tomatos until they explode, reduce the heat and add half of the glass of wine that he was busy drinking, done.
If you look at their cheese you will notice that it's no different. While the french are busy with exacting affinage, smooth moulds and lots of cheese politics the Italians just drop the thing into wicker baskets, add rennet, toss salt and they are done... (Okay, I am exaggerating of course but you get my drift)
Now where could I get the recipes for the above cheese from . . . . ???
Which one  :P

It  seems that citizen of Paris are crazy for  Cheese.
I think the citizens of every city, town and village in that country is like that. Europe in general is very cheese-centric and traditional that way.  Paris in particular is situated in the heart of a bustling cheesemaking region.
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: Tomer1 on February 08, 2012, 01:20:28 AM
Does all the cheese,espacially the fresh and bloomy ones which are not so "storable" sell out?
Title: Re: Oh, the Cheese Markets of Paris! (Photos)
Post by: iratherfly on February 08, 2012, 01:38:35 AM
I think it is. If it's too aged it goes into the box that says so. If it's no good anymore it feeds the animals in the farm I suppose. They really do buy a good variety of cheese in good quantity. It's not a luxury or a special occasion. Reblochon, Crottin and Pont l'eveque are common table cheeses, no different than buying bread or fruits.