camembert

My knowledge of French cheese is basically zero, but one trip to the grocery store here and you will notice it's kind of a big deal.  The regular cheese isle here could rival a specialty shop back home.  Which is why it is really, really bad of me to keep buying Gouda cheese - for everything *  

To remedy this we decided to try something French.  We didn't really make a daring choice but decided on a soft, creamy Camembert from the Normandy region; it was lovely.  I baked it with maple syrup and walnuts, which is likely not a very French thing to do at all, but a good start.

Earlier this season, I consulted a friend who knows whats what when it comes to things like French cheese and have a few suggestions in mind for my next trip down the cheese isle.  I haven't heard of a single type of cheese on the list she gave me so, rest assured, our next selection will be more authentic.     

   
* In my defense, you really cannot go wrong with Gouda.