Cheesy Christmas 10: Tomme à l’Ail des Ours

Cheesy Christmas 10: Tomme à l’Ail des Ours

I’ve got to admit, opening up today’s cheese did not immediately make me feel like it was going to be a treat. Rather, I expected it was going to be something I’d have to ‘stomach’ or ‘endure’.

Tomme is a term that indicates the small, round shape of the cheese and today’s ‘tomme’ was both filled, and covered, with forest-grown, wild garlic. If you garlic lovers think that sounds perfectly delightful, wait until you see the picture…

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Cheesy Christmas 8: Timanoix

Cheesy Christmas 8: Timanoix

Whether it was a knee-jerk reaction to yesterday’s very strong Picodon or a genuine appreciation, today’s Timanoix was a hit! Smell… taste… texture… everything was back up on the higher end of the scale and we rated it among the best to date.

One interesting thing that we learned today is that secularization is having an impact on the cheese industry. Who knew that man’s increasingly greater withdrawal from God would affect cheese, yet it does!

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Cheesy Christmas 7: Picodon

Cheesy Christmas 7: Picodon

With today’s Cheesy Christmas choice, Picodon, LaBoxFromage treated us to something that we hadn’t had to date… a cheese made from goat’s milk.

Timo was looking forward to tasting his first goat cheese as, generally speaking, that’s his favourite. In this case however, using the word ‘treated’ is being generous… so much so that Timo would’t let it pass his lips…

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Cheesy Christmas 6: Livarot

Cheesy Christmas 6: Livarot

Today’s cheese tasting began with a slight dilemma … trying to distinguish between the stickers for cheeses ‘6’ and ‘9’, which, trust me… looked exactly the same.

It’s for this reason that you won’t see a still-wrapped photo of today’s cheese. In the end, there was only one way to find out for sure….

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Cheesy Christmas 5: Reblochon

Cheesy Christmas 5: Reblochon

If ever there was a wintry cheese… today’s Cheesy Christmas sample would definitely be it.

Again, we were already somewhat familiar with today’s cheese as it’s not the first time it’s graced our pallet. Typically, anytime we’ve had it, it’s been in a well-known dish from the Alps… tartiflette, combining potatoes, onions, lardons (small, cooked pieces of ham or bacon) and of course… Reblochon.

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