Oh yes, bring on the runny Camembert LaClarines and stinky blue Roquefort.
As steve says below it’s a bit like vacherin although a bit more creamy. Somebody sold me this while using Camerbert in the same breath. Hmmmm.

Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees, but also two magnificent French oak wine barrels to plant…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there will invariably be a few home-bottling and canning disasters. Every Italian…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
It took four hours of a Saturday afternoon to construct this gigantic pie.
The recipes available are all pretty similar, three different types of pork with herbs and spices surrounded by jelly and encased in a hot water pastry. This one…
There's a lot of meat and fat in a pork pie including the hot crust pastry which is made with lard and butter.
I bought a whole tub of dripping, which is basically like lard (pig fat) but from beef, as…
Five days later and the bacon is cured. Salty and sweet, with a hint of juniper and sage, it was worth it.
Nothing is ever easy for me. Frustrated by the poor quality of filling and pastry in local pork…
We don't see much innovation in cookbooks nowadays but The Family Meal: Home Cooking with Ferran Adria is as you'd expect from one of the world's most innovative chefs.
What most…
Consult a financial adviser before drinking from a Riedel.
Dishwasher tablets erode your glasses and crockery. Use liquid instead.
Decant heavier reds at least 8 hours before drinking.
If you want to drink…
Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees,…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
One of the most exciting chefs to be in town for the Sydney International Food Festival was the witty and erudite David Thompson. If you aren't familiar with Thompson, the…
I recently had a non-brush with death while eating what turned out not to be my last meal.
It made me think of all the meals I'd wasted. A bad…
Neil Perry (left), Thomas Keller and Heston Blumenthal (bald). Courtesy of the Melbourne Wine and Food Festival.
On the SBS Food site you can see my story on meeting Thomas Keller…
Typical. Just as the world peaked Paul Levi, the man who had no small part in bringing us the slightly dubious word “Foodie”, launches the Gastrosexual, a man with more…
With thanks to the Melbourne Food and Wine Festival.
It's 3.50 on a Friday afternoon. I've just finished a great meal cooked by Scott Pickett at The Point in Albert Park…


{ 8 comments… read them below or add one }
Camembert? Where? I believe that runny one is a Vacherin from Fromagerie Clarrines.
My goodness, that gooey cheesiness is making me hungry! How exactly does one eat such a runny cheese though?
Steve, thanks corrected above.
Ellie, you just smear it onto anything that is convenient, a biscuit, bread – another body (ensuring it doesn’t get dripped onto pet fur)
Mmm…stinky cheese….it made me run into the kitchen and get up to my elbows in mashed potato so that I could make Gnocchi Gorgonzola.
Clarines. … I’m swooning. Love the stuff!
Stickyfingers/Stephanie, everytime I get a comment I have to cut myself a slice yet again.
Ellie, Clarrines/Vacherin. Petite Sapin is matured in a small birch box. As the cheese matures, it becomes nearly impossible to get it out of the box. A younger version can be popped out like in Ed’s photo.
The French, traditionally, run a knife around the top of the skin inside the box and fold it back and just scoop out the inside cheese onto a crusty baguette.
It’s messy, but oh so delicious!
If they don’t come out the box I suspect they would be too ripe. Holding the cheese is the “cheese fascist” who refuses to eat the rind. I know it is the practice in top rated restaurants to cut the rind off I have never seen this done by normal people in their homes in Europe. Doing that all you are left with is a creamy mess. The rind while flawed gives some really interesting edgy flavours to the cheese. Again I muust have another slice of bread and cheese.
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