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.
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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.