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11 08, 2022

Chaource: The wonder of Fromage – unveiling one French cheese at a time

By |2022-08-11T07:21:15+10:00Aug 11, 2022|0 Comments

It would be easy, in spotting a downy, barrel-shaped Chaource, to confuse it for double-cream Brillat-Savarin. I’ll admit I’ve done it several times before, and Lionel Dosne of the Ferme des Tourelles quickly reassures me I’m not the only one.

9 06, 2022

You, me, and Napoleon: We all had trouble speaking French – what’s your experience?

By |2022-06-11T12:43:18+10:00Jun 9, 2022|0 Comments

These four articles about learning French will ruffle a few feathers. That’s because my essays are full of subjective statements about how bloody hard French is to learn. This is especially so, I point out, for anyone not lucky enough to be young and locked up in a garret in Paris with a French lover—with the deliberate intention of doing nothing else but learn French.

26 05, 2022

Fourme d’Ambert: The wonder of Fromage – unveiling one French cheese at a time

By |2023-10-10T08:32:59+11:00May 26, 2022|0 Comments

Fourme d’Ambert AOP - sliced into its characteristic rounds, Fourme d’Ambert should reveal a creamy, ivory color and a uniquely soft, unctuous texture that veers almost towards chewiness.

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