We both worked on Veteran’s Day, but we did take an evening break to celebrate with cheese. We went to the Chevy Chase Magruders — I sure miss having one right at Cleveland Park. And the deli there closes at 7:00, so our cheese options were limited to the case.
french rambol fume. Smoked, so BBQ Boy particularly liked. Had a recipe on the site for using it in Mac & Cheese. (Cow’s Milk, Semi-Soft). Forest Fume, formerly known as Smoked Rambol, is a processed Gruyere style cheese that is slowly cured over natural hickory. It’s rich, yet delicate flavor and creamy smooth texture are benchmarks for exquisite fondue cheese.
French raw milk Morbier (vegetarian ash). The ash is curious to me — gives the cheese an arty look, but since ash is well-known as an insect repellent, it’s a bit odd.
Stagnolia Blu (italian for blue foil) was from Trader Joes. It keep pretty well in a glass jar in the fridge.
Sidebar: Fun french cheese map at Ile de France Cheese. You can see where the cheese is made, see recipes and more.