no. 111 - Le Gin I absolutely love Le Gin. It's made by one of France's most popular Calvados producers. I had it for the first time at Crown Shy in NYC. I finally found a bottle in Boston's North End, but drank most of it within 24 hours.
We recommend Brie Dongé, a traditional brie with a rich, creamy flavor. It's a straightforward cheese, but a wonderful addition to a cheese plate.
We highly recommend Delice des Deux-Sevres, a creamy ash-covered goats milk cheese from France.
Corsu Vecchiu is technically a French cheese, but that is a bit of a stretch geographically. As it's name suggests it is produced on the Island of Corsica in the Mediterranean Sea.
Chabichou has an edible, wrinkled rind. Cutting into it reveals a bright, white center surrounded by a creamy yellow edge. The taste is rich but tangy and goes nicely with fig jam or a slice of prosciutto.
Concord Culinary Lyceum 