So remember way back when I left a promissory note in the blog that I would write a whole series of cheese posts? Much to the relief of some of you I'm sure, I never got around to it (though I did take pictures of many of those cheeses so you never know!). And if that was you, well you can rest assured that you will not be getting any documentation about the cheeses that are readily available in the average supermarket here.
Well, you won't after this post.
Note to cheese entrepreneurs: don't choose a name for your dairy product that makes it sound like animal parts in gelatin. When I'm in the mood for cheese, I'm very definitely not in the mood for head cheese.
Or there's this one, which at least sounds economical and dietetic, though not necessarily good:
Actually, there is good cheese here. It's just that what was "everyday cheese" in France seems to be a luxury item here. So perhaps for our next special occasion dinner, I will visit the specialty grocer with a walk-in environmentally controlled cheese room! Until then, Laughing Cow and Babybel are as good as it gets ... at least those names are slightly better than the ones here?