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Tradition fights Big Cheese in the village of Camembert
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by leconcierge | April 21, 2008 at 10:13 am
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I don't remember the smell of a good Camembert being associated with God's feet as Angelique Chrisafis does in Camembert wars get dirty in fight for France's soul (Guardian, April 18).
The pungent aroma of a very ripe Camembert might have been closer to that of dirty socks or do I just remember the stench that the work boots from our first floor neighbor left behind.
He worked at the wholesale fish market.
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Barry Artiste
Vancouver, Canada
Most RecentMost Recommended Comments (1)
at 14:18 on April 21st, 2008
leconcierge, I like this story. It's good stuff. Leconcierge, your story is to my liking, though a tad "Runny" lucky for you I like it "Runny"!!
http://www.youtube.com/watch?v=c3c3qJIwMDc
Being from Quebec we are big cheese eaters, "Nancy Blouse Wearers" Optional, Quebec prides itself on Curd Cheese using Raw Milk, much to the chagrin of Government agencies who want Curd cheese to go through a pasterurization process. Quebec Cheese makers state Raw is best, hence why it is not sold in the USA. I do not know anyone who died from Quebec cheese, so Raw it is.