Sunday, March 27, 2011

Seasonal Sunday--Chevre, Brebis, Roquefort and Dried Figs

The cheese course is one of our favorite French eating rituals. And it works all year round. In the winter you eat heavier, runnier cheeses warmed and studded with garlic and wine. These sometimes become the meal in itself because of their richness. As Spring has finally come and we've enjoyed days of unfiltered sunlight the cheeses become lighter; none less delicious, only more springy.
I buy a bi-weekly French foodie magazine and there's a 'seasonal' section. The current issue features dried figs, freshly made pasta stuffed with spring greens like aragula/roquette and chives and braised joue de porc or pork cheeks. I love figs fresh and in jam so I bought some of the seasonal dried ones to add to my cheese platter.
These beautifully white sheep cheeses were on special at the fromagerie and their delicate flavor is surprisingly light. I also bought a gouda made with goat cheese and its harder texture and stronger flavor are a nice foil to the soft, creamy sheep or brebis rounds.
And because we all love bleu, even mes garcons, I added Roquefort. Bleu and dried figs together are divine.
All of this topped off with a cold glass of the pink stuff and you're in terrace heaven.
Vive les Printemps!


  1. Oh, Aidan, this post is mouthwatering, especially for me since I am dairy intolerant. I can eat some kind of goat cheese, I will try figs, although marmelade is also one of my favourites.

  2. Yum, yum, yum. Were you on the terrace today? If so I'm jealous - it poured with rain all day here. Glad we got together yesterday!

  3. Gorgeous description, Aidan. Which magazine do you buy, if I may ask?

  4. Blandina,
    I could seriously live on cheese and fruit. It's my ultimate favorite.

    It was raining here most of the day but I had to interject some sunshine with this post! No rain today though fingers crossed.

    It's the Vie Practique Gourmand. It's near the cash registers and one of the things I really like is that they have 2 weeks worth of menus in calendar format. Plus it helps with my French!


  5. I think not matter where I live in the future, I'll always serve the cheese course. At first it seemed so...foreign...which, of course, it was! Now, it's part of the ritual. I found a lovely, new fromagerie here in town and the young man is so passionate about his cheese that he'll talk about it forever. Now THAT helps with my french! Happy Spring, Aiden

  6. Yum! I love figs. Bacon-wrapped figs are delicious!

  7. Your post makes me want to drum up some courage and get myself to the cheese shop. I'm just so intimidated and feel like I have no idea what to get! I think I should start subscribing to a few French foodie magazines...

  8. Looks like the perfect spring weather cheese board. And I'm so happy that rosé weather is back!


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