Cheese: Secrets for Storing Your Finds from the Fromagerie
November 4, 2009
Clockwise from the blue cheese: Roquefort;
Bouchon de Sancerre; Tome Fermière; Rocamodour
Ever wonder why, when you buy cheese in a proper cheese shop, it comes wrapped in a piece of lined wax paper? Until I lived in France, I always thought that plastic wrap was the way to go. It was only when a kind fromager in Lyon introduced me to this aspect of French life that I learned I had been killing the character of my cheeses with the clear, clingy wrap. This week, Nora Singley, the resident Cheesemonger over at The Kitchn, explains the reason behind the wrapping and why plastic wrap is a no-no – regardless of how stinky the cheese. Continue Reading »
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