The Cheese Report

Looking north along the Saone.  

St. Martin d'Ainay.  Husbandman has been to Mass here a few times.

The doors are great here.  We're having these doors shipped back to Indiana for our shoe room. 

The Beaux Arts Museum has a beautiful garden, with some sculptures.  

 In the morning, Husbandman and I ventured out on a few errands, including picking up the quotidian baguette et fromage.  

When we got to the fromagerie, there was a big sign outside that said, "Le Mont D'Or est arrivee."  Which as you know means, The Mont D'Or has arrived.  We had no idea why everyone was so pleased that the Mont D'Or finally showed up, but we grabbed some and figured we'd do some investigating. We enjoyed it at lunch and believe it deserves two thumbs up for its goopy goodness.  

 After lunch, I did some googling, and come to find out, baking the Mont D'Or is the road most French people wander down with this cheese.  Next time, we'll get the job done properly. But calm down if you think we really screwed up big time.  You don't HAVE to bake it!

Other ways this cheese is special:  Only 11 cheese makers produce Mont D'Or in France. It's available for a few months in fall and winter.  The little boxy band around it is actual spruce wood.  People often eat it with a spoon.  Monks started making this cheese in the 1300s. The Swiss have their own version, but it's not as good.

Voila!  I hope you enjoyed learning about Mont D'Or from today's cheese report.