tag:blogger.com,1999:blog-18071407.post6077456677319233294..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Langres, a cheese — and a TV showKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-18071407.post-6732381188812190982015-07-23T14:45:40.056+02:002015-07-23T14:45:40.056+02:00Yes, but my comment comes with a caveat -- Don'...Yes, but my comment comes with a caveat -- Don't try this at home. Somehow I wouldn't expect to find a good meal at a gas station in the US. Although when I lived in Charlotte, NC, 30+ years ago there was a gas station that was also a very good wine shop. And I once had excellent Mexican food at a bowling alley in southern California. And [just] one more suggestion -- if you're ever in the town of Faugeres in the Languedoc, there's a gas station that has an enormous selection of Faugeres wines. Cheers.Bob Rossihttps://www.blogger.com/profile/08349830722788278723noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-23760832270029536172015-07-23T06:33:00.783+02:002015-07-23T06:33:00.783+02:00Thanks for leaving this nice comment. KenThanks for leaving this nice comment. KenKen Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-82893472916360714422015-07-23T06:30:07.185+02:002015-07-23T06:30:07.185+02:00Don't you just love good experiences like that...Don't you just love good experiences like that?Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-50941904916185226662015-07-22T20:26:44.631+02:002015-07-22T20:26:44.631+02:00That's why you didn't know about it. The v...That's why you didn't know about it. The video was fun to watch. It reminded me of our visit to Auvergne.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1674778133977125502015-07-22T14:06:53.065+02:002015-07-22T14:06:53.065+02:00Ken, it used to be possible to find Chaource in th...Ken, it used to be possible to find Chaource in the US, even here in Portland Maine. It was pasteurized (unlike some of the ones we had in Champagne); the brand was Lincet. Sometimes it could be very good, depending on how it was handled and how long it had been around. The other thing I remember about Chaource the town (besides the cheese) is that I had the best meal I've ever had at a gas station. There were 4 of us, we had just left the Chaource producer we visited, and nothing else in the town was open. And the lunch was very good.Bob Rossihttps://www.blogger.com/profile/08349830722788278723noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-6449255859674951002015-07-22T09:26:04.028+02:002015-07-22T09:26:04.028+02:00That's France... we have a bit of Bossay sur C...That's France... we have a bit of Bossay sur Claise that juts up and inbetween us and Preuilly...<br />the veg farm Susan blogged about recently lies there... kilometres away from the centre of Bossay itself!<br /><br />And on the subject of Cheese:<br />https://soundcloud.com/biscuitbadger/cheese<br />the new 2014 recording on "Dinosaurs ate my Caravan"Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-77802774301500456382015-07-22T09:14:02.986+02:002015-07-22T09:14:02.986+02:00Langres is 80 km north of Dijon and 240 km south o...Langres is 80 km north of Dijon and 240 km south of Reims. It's also 120 km southeast of Troyes.... but it is officially in the Champagne-Ardenne region. Thanks for the review.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-22925111827269587462015-07-22T08:32:51.881+02:002015-07-22T08:32:51.881+02:00When we can get U-Bend videos properly, I am going...When we can get U-Bend videos properly, I am going to enjoy watching these...<br />until then... I'll imagine!!<br />Can't even download long programmes...<br />keeps bottling out...<br />especially so at the moment....<br />with all the Parisians at their two weeks a year "homes in the country"...<br /><br />Pauline's "Cooks Guide to Cheese" by Juliet Harbutt[1995] says of Langres:<br />[and this is a precis... it is a long entry]...<br />"It comes from Champagne Ardennes...<br />two sizes 180g... or 800g... or a one and three-quarter pounder!<br />it is an unpasteurized, washed-rind cow's milk cheese...<br />believed to have been introduced to the region by monks in the Middle Ages.<br /><br />"The shape is unusual and is caused by turning the cheese only twice during draining...<br />the whey then causes the hollow as it passes through the second time....<br />The bright coloured rind is orange bacteria that grows during the continual washing process....<br />the white is yeasts...."<br /><br />Now the good bit....<br />"The cheese is notable for its pungent smokey-bacon aroma...<br />when young the texture is firm and grainy...<br />later the rind starts to break down and becomes smooth-flowing and creamy...<br />the flavour intensifies [<i>with age?</i> I presume... that's a 'hanger']....<br /><br />And the really, really good bit...<br />"Some affineurs pour eau-de-vie into the crater. This gradually seeps into the cheese, adding a new dimension to an already powerful flavour"<br />I presume Marc de Champagne would be the correct eau-de-vie to use....<br />We will be getting some Langres....<br />TimLe Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-4892290701813581292015-07-22T06:39:28.129+02:002015-07-22T06:39:28.129+02:00I like JA's manner too, and I enjoy hearing al...I like JA's manner too, and I enjoy hearing all the people she meets and interviews. I have downloaded a lot of her shows onto a USB thumb drive than I can plug into the side of the television set and watch them that way. The quality is pretty good.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-11707397989842976602015-07-22T06:35:01.952+02:002015-07-22T06:35:01.952+02:00We went to Chaource in 2011 when we were driving b...We went to Chaource in 2011 when we were driving back from Champagne to the Loire Valley. I like Chaource cheese a lot, and I stopped there to buy some. We can easily find it in our supermarkets here.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-34863429113729322922015-07-21T22:13:44.828+02:002015-07-21T22:13:44.828+02:00I used to vow that my husband would not eat cheese...I used to vow that my husband would not eat cheese unless you could smell it next door ... shuddering at the thought of all those stinky cheeses he loved and who was I to say eat it outside ??Notes From ABroadhttps://www.blogger.com/profile/12202279303962539035noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-91638049389527262652015-07-21T21:01:45.906+02:002015-07-21T21:01:45.906+02:00I heartily second the recommendation for Les Carne...I heartily second the recommendation for Les Carnets de Julie. We really enjoy the programme and watch it often. She has a very nice way with people and it's always interesting. It hadn't occurred to me to look for them on YouTube, so I am grateful for the link.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-21902541472505753482015-07-21T20:56:40.775+02:002015-07-21T20:56:40.775+02:00From what I heard on the show, the Langres cheese ...From what I heard on the show, the Langres cheese went extinct 40 or 50 years ago, and was brought back only relatively recently. I'm glad to have learned about it and to have tasted it now.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-70380402571302759702015-07-21T18:45:27.040+02:002015-07-21T18:45:27.040+02:00Thanks for the heads up on Carnets de Julie. I...Thanks for the heads up on Carnets de Julie. I'm sure it will be a good program to build/polish my vocabulary and pronunciation. Diogenesnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-29028456683666775772015-07-21T16:36:02.789+02:002015-07-21T16:36:02.789+02:00Wonderful info, Ken! Thanks!Wonderful info, Ken! Thanks!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-27072649105062441432015-07-21T15:01:10.488+02:002015-07-21T15:01:10.488+02:00Thanks for the link. Although my French isn't ...Thanks for the link. Although my French isn't so hot, it sounds too interesting to pass up. As to Langres, we had it several years ago when we spent a week in the Champagne area, where it's produced. We also had a lot of Chaource that week, which is somewhat similar and more easily found.Bob Rossihttps://www.blogger.com/profile/08349830722788278723noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-88138114704254088722015-07-21T14:28:46.052+02:002015-07-21T14:28:46.052+02:00Will watch the episode this afternoon. I'm hav...Will watch the episode this afternoon. I'm having a hard time with the fact that you and chm haven't tried all the cheeses in France yet lol.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-37957019664245907432015-07-21T13:02:27.543+02:002015-07-21T13:02:27.543+02:00The next one I plan to watch is the one about Le M...The next one I plan to watch is the one about Le Morvan too.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-52147158832563880282015-07-21T12:19:49.145+02:002015-07-21T12:19:49.145+02:00Ken, thanks for the link. Julie recently went to ...Ken, thanks for the link. Julie recently went to La Perriere (May 9, I think). I tried to watch the show at the time but couldn't. Now I'll check for it on youtube.<br /><br />We may be going to the Morvan so I'll look at that one too.<br />Carolynnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-69343809439232780052015-07-21T11:37:37.535+02:002015-07-21T11:37:37.535+02:00Julie's shows are the next best thing to being...Julie's shows are the next best thing to being in France. A bit like your blog. Thank you.Anonymoushttps://www.blogger.com/profile/17288292132437440023noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-25839061023261850522015-07-21T08:50:34.399+02:002015-07-21T08:50:34.399+02:00Oh, and the Langres cheese is not salty like Neufc...Oh, and the Langres cheese is not salty like Neufchâtel. It's a little like Epoisses, which is another Burgundy cow's milk cheese, but it's not a runny and strong-tasting. The Langres is really good and I don't think I've ever seen it around here before.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-31149823249203379092015-07-21T08:48:55.413+02:002015-07-21T08:48:55.413+02:00I enjoyed the Franche-Comté episode too and I'...I enjoyed the Franche-Comté episode too and I'm sure I will watch it again several times.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-58694084649594772942015-07-21T08:41:41.020+02:002015-07-21T08:41:41.020+02:00Just like you, I had never heard of fromage de Lan...Just like you, I had never heard of <i>fromage de Langres</i>. For some reason, maybe the color, it reminds me of Neuchâtel cheese. I wonder about the taste?<br /><br />I just looked at half the Franche-Comté épisode. It was very lively and interesting. That Julie Andrieu's program was a learning experience for me.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.com