Herve Mons Meule de Savoie

I picked up a slice of this cheese when in San Francisco a few weeks ago, and we couldn't stop picking at it. It was gone long before we got around to putting it in morning eggs (the original plan). It's a raw cow's milk cheese from France. It has been usually aged 10 to 12 months, and it's very creamy yet firm, with rich, deep tones of fruit and grass, and an interestingly sharp edge.

Silver Wishbone Ice Tongs

Stephen Ross Pinot Noir 2009

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Comments (2)

Nice one indeed, however, from the same area I do prefer the "Comté" Arnaud (24 months old). If you find that cheese, buy it, compare and you will see the difference.

one of my favorites is definitely Shakshouka. It's fun to say, quick to make and tastes delicious! You can make it as simple as you want, or add roasted peppers, olives and a drizzle of spicy olive oil (http://www.mangotomato.com/2010/06/shakshuka.html).

I also love tuna salad with artichoke hearts, tomatoes, cilantro and red onions.