May 11, 2013

Paris. December, 2005

In the US of A, you can go into any cheese shop, any supermarket and find brie. Or what passes for brie. But if you’re in Paris, asking for this cheese will only render you vulnerable to a number of follow-up questions and a smattering of attitude. What kind of brie? How much butterfat cotent? From which region would you like it? How old? With enhancements? You get the idea. Even in this one photo from Fromagerie 31, you can see brie from the regions of Meaux and Mellun. Oh, and there’s one with ground pistachios as a filling. And there were many, many more.

No comments:

Post a Comment