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 :)
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