Spotted it straightaway on the cheese shelf of my local supermarket. Caprice des Dieux.
It might be new here but I tasted it for the first time decades ago. It was one of those introductory tastes to the French cheeseboard and I would often eat it sandwiched in a baguette. Yes it's industrial and at a remove from the artisanal varieties I enjoy these days but it still holds a special place in my taste memories - a first embrace in this amour de fromage.
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