Today I fell in love-again. This time it was with a sultry, soft, blue, creamy, musty, banyardy, cellar smelling cow's milk blue cheese from France. Her name is Montbriac Rochebaron. She is the love child of Camembert and Blue cheese. A Co-worker is showing off the cheese above. She is gooey. She is ripe (the cheese, not the coworker). Unfortunately our love affair will end soon as she is a young cheese and should be enjoyed when she's young, and pert of paste.
I am a cook (training courtesy of NECI) who fell into the world of cheese nine years ago. Who knew how deep the rabbit hole would go? I am one of the social media coordinators for the ACS as well as being a member. I love cheese, shiny things and the number 7.