PASSIONATE RATIONS

To complement my April 23 entry, I might as well talk about a couple of French cheeses I ate while in Germany:  Picodon and Crottin de Chavignol (pictured).  Both are fine goat cheeses, but distinct.

The Crottin sported a light-colored rind.  It was creamy and smooth with a mild, nutty flavor.  I have since learned that this cheese has quite a provenance, having been produced since the 16th Century in the village of Chavignol in France’s Loire Valley.  I imagine it pairs extremely well with the white wines of the same region.

The Picodon was firmer, with a zesty tang.  It first announced itself with its pungency, which belied what turned out to be a milder flavor.  This little round hailed from the mountains of the Ardèche and Drome regions of France.  Unpasteurized, it reminds me that sometimes one must live a little dangerously to really experience the good life.

I highly recommend both cheeses to you.

Go to Germany.  Eat French food.