We were very eager to try these cheeses out, both because they looked delicious, and because we currently have no kitchen and can’t cook anything that requires more than a microwave. (Notice that the stove in this picture is not in the kitchen, but the dining room.)
Ultimately, each cheese gave us a different kind of opportunity to contrast its flavors. The Etorki paired very well with tart Granny Smith apples and with honey. The Gourmandaise Walnut was best served by spicy flavors, such as those found in hot soppressata and spicy stone-ground mustard. The Old Fashioned Brie…well, it was your classic Brie, which went great with savory flavors, or just spread on some baguette with a little honey. The Comt’e, with its mild flavor, went well with just about everything on our board, from beet horseradish to baby dill pickles to proscuitto to our all-star dip for the month, honey.
We had a blast trying out these French cheeses; with their versatility there are a lot of ways you can use them. We suggest you go to the Strip District early some Saturday and get a few ounces of one…or all four.