Le Camembert Pour Les Américains


So far on my stay in France, I've learned that, although there are a lot of things in common between the US and France, there is one huge difference that one cannot avoid if one is a person who ever eats. The French, lovers of butter and bread, are huge chemi-phobes. Never will you find preservatives, additives, colorants or pesticides in a truly French food. You will, however find plenty of good bacteria and harmless germs, and cooling of dairy products and eggs are not considered quite as much of a priority as they are in the States, where we are typically more microphobic.
It is therefore a favorite joke of the Castellis to say, when setting out cheese after dinner (rough life I know) that the camembert, is 'American' when it has been pasteurized. They claim that the taste is less strong and thus not as good, but I don't mind! 
This is actually Neufchâtel, which also comes from the region and is also super yummy :) 

0 comments:

Post a Comment

 

The Travelers

Emma

Emma is an Environmental Studies and English-Writing double major with an Asian Studies minor. She is primarily studying water conservation and pollution in India's rivers through the New York State Independent College Consortium's program.

Emily

Emily is an Environmental-Economics combined major with a double major in French. She is studying the Francophone culture and history through St. Lawrence's CIIS program.

Mia

Mia is an Environmental-Chemistry combined major studying the coral reefs during her abroad semester through the Research Experiences for Undergraduates program at the Bermuda Institute of Ocean Sciences