It’s pretty overwhelming visiting a fromagerie. After years of trying as many French cheeses as I could, I’ve settled on a few favorites that I go back to over and over, which include moist, piquant Roquefort de Carles, which I like drizzled with chestnut honey, little rounds of tangy chèvre and ash-covered Selles-sur-Cher, and nutty Comté from the French alps, which if you taste one…
When people ask me the rather perplexing question, “Why do you live in France?”, I simply direct them to the nearest fromagerie. Yes, there’s great food to be found everywhere: Spain has great ham and crisp, almond turrone, Italians have great olive oil and gelato. And when in New York who can resist the chewy bialys and bagels? But there is nothing comparable to the…
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