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!