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We could start stacking it up along the southern border :-) More seriously though it seems to me that we could use with more cheese factories that make "exotic
by ChuckMcM 8y ago
We could start stacking it up along the southern border :-) More seriously though it seems to me that we could use with more cheese factories that make "exotic european" cheese, I much prefer a Camembert after dinner than slices of American. The Marin Cheese Factory[1] is a good example, more of those would be nice.
[1] https://marinfrenchcheese.com/about-us/visit-us/ https://marinfrenchcheese.com/about-us/visit-us/
- ericd 8y agoWould definitely be nice to have more local producers. Cowgirl creamery makes some really good cheese, but it's stupidly overpriced, and they could use some more competition. I was excited to try Marin's Camembert based on the idea of it being a local producer of real French-style cheese, but I've actually been very disappointed in the couple wheels I've tried. Tasted really dull and dry compared to d'Affinois (which is pretty commonly available and pretty reasonably priced) or real French Camembert (which is pungent enough that you should never cut it in a public enclosed space, but I've found it harder to find the good stuff).
- thatfrenchguy 8y agoYou can’t find real Camembert in the US, it has to be unpasteurized and it’s aged less than 60 days which doesn’t pass agricultural rules.
- ericd 8y agoAh, well, that explains the difficulty :-)
- masonic 8y agoNote, however, that the Camembert can be a bit runny. https://youtu.be/B3KBuQHHKx0 https://youtu.be/B3KBuQHHKx0
- masonic 8y agoUpdate: the cat's eaten it.