(Inspirational thanks for this post goes to Joshua at Vive le Nerd, who wrote a great cheese post here.)
I live in France. To quote the film French Kiss, the French have a whole relationship with dairy products. Luckily, I'm happy to pretended I am française and eat tons of cheese.
What is amazing is the variety of cheeses found in France. Different regions, different processes, different bacteria growing in ancient caves, different milks, different seasons, different aging times, different added flavors from ashes to pepper corns, different ways of cooking.
Here's a few examples that I love!
Langres is made from unpasteurised cow milk in Champagne-Ardenne, aged for 5 weeks. It is firm, then gets softer and runnier, with a stronger flavor as it ages. My parent-in-law saw that I liked this beautiful orange cheese and made sure that we had it for our wedding. Awww.
Brebis Basque is a whole variety of sheep cheese from the south western tip of France, next to Spain. The picture is of a Tomme. My favorite are the ones made from spring milk. The fresh flavors of sweet grass make amazing cheese. You have to try it on a slice of country bread, with a bit of pimento jelly from the town of Espelette.
|Camembert de Normandie|
And let's not forget all the goat cheese...runny, hard, creamy and dry, fresh and aged. Yes, people say it tastes like goats. But it's amazing fresh in olive oil and pinenuts, dry in a green salad or creamy spread on bread.
So what's the application to writing? To life? DIVERSITY! Splendid variety! Maybe you're tired of reading or writing one genre - that's why there's lots of them.There's thousands of cool words to discover, so don't use the same clichés. Explore the world's cultures and foods to spark your imagination!
(WARNING: I gained 5 pounds the first month or so that I was in France.
Use extreme caution when sampling all the varieties ;)