November 13, 2010

MNSC Burgundy Trip Day 8: cutting the cheese

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My last meal in France.  I got up this morning and took the metro to a familiar neighborhood for breakfast.  Somehow I'd never made it to Eric Kayser before, and I was determined to see if their croissants and pastries were all that.

I arrived around 9ish and sat down with a croissantpain au chocolat and a canelé.  The croissant was pretty good, but nothing really inspiring like what I had at Blé Sucré yesterday.  The canelé tasted alright, but was kinda soggy...

But the real reason I'm here is actually across the street... Androuet has a shop here, and I continued to hang out in Maison Kayser after finishing my pastries, waiting for the cheese shop to open.  They finally did at 9:40am - only 10 mins after the official opening time.  I was their first customer of the day.

I was in heaven the second I walked in.  They weren't 100% ready, but I already spotted most of the stuff I wanted to bring back home.  I took the medium-sized Vacherin-Mont d'Or (for some reason the shop called it "grand modèle"), the Epoisses from Gaugry, the 30-month Comté, the 24-month Mimolette Extra Vieille, and finally the Cabri Ariégois.  I  asked for them to be packed sous vide, and packed them into my suitcase.  Hopefully they'll be ripe in a week's time...

I checked-in my very full suitcase, filled with jars of jam and unpasteurized soft cheese... coming in just under 29kg.  With my bag of Pierre Hermé macarons in hand, I boarded my flight and headed home.


Anonymous said...

Do you know if the Mont D'or should be in a shade of brown? So far I've seen whitish or orangy rinds. The ones at Whole Foods are brown so I'm wondering if it's past it's time.

PS, LOVE your blog =)


Peech said...

Mmm... I don't remember ever seeing brown Mont d'Ors... white or light gray usually.

Many thanks for the compliment!


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