Say cheese, and no one will be bored
CAMEMBERT is named after the city in which it originated. It is so loved by the people of its native land that poems and literature have been written about it. There is a poem written by gastronomist Jean Anthelme BrillatSavarin in which he called it “the bouquet of our meals”. A well-matured Camembert is creamy on the inside with a harder rind, which is perfectly fine to be eaten; in fact it adds hints of mushroom to the flavour. This cheese can be buttery and slightly sweet, but the notes can vary depending on which Camembert you buy. Le Rustique Camembert is delicious and has a strong and authentic taste. You’ll recognize it from its signature wooden box and gingham cloth.
Goes well with: Fresh bread and salty cold meats like salami, or if you prefer the sweeter side of things, it goes well with any fruity chutneys or preserves.
BOURSIN cheese is incredibly decadent and rich. This spreadable Gournay cheese was invented by Francis Boursin in 1957 and is popular all around the world. It comes in a variety of flavours, but the garlic and herb is a favourite. This cheese was inspired by a long-standing tradition in which people added their own mix of fine herbs into their cheese.
Goes well with: A chilled glass of dry white wine or a fruity red wine, but on plain crackers, so you don’t mask the flavours.
GOAT’S CHEESE, made from goats milk, is a good dairy substitute for people with lactose intolerances to cow’s milk. It is also easily digestible because the fat levels are lower than that of cheese made from cow’s milk. Unlike cows, who are grazers, goats are browsers; they eat a variety of grasses, weeds and shrubbery. This effects the taste of the cheese, so depending on which region the goat is raised in, the taste will differ. Fairview produces a lovely range of goat’s cheeses, with black pepper and paprika or garlic and herb dusted on the outside of the cheese.
Goes well with: Black Forest ham or fruity chutneys.
Spreadable cheeses are delicious and have a variety of uses. For example, Labneh can be used in soups or dips, or even on pizzas, and camembert can be baked and used as a dip with steaming fresh bread.
Links to various cheese makers: bedouinfoods.co.za, www.boursin.com and cfrcheese.com/le-rustique