still thinking about the american-french summer cheese class from sunday
robert chose 4 french cheeses and compared them to their american counterparts
it's amazing how different the same cheese tastes just based on the breed of animal
and the grass they eat

the lightest cheese we tried was the Tomme de Savoie fermier
the american counterpart is the Putney Tomme from some jersey cows in vermont.
the french version has so many layers in its flavour, it's incredibly creamy
the vermont version was good, with it's butteriness and a bit of tang (the spicy comes as it ages)
but it was a bit one dimensional.
it definitely needs a wine to pair with it
cabble selected a fine Calera El Nino chardonnay out of Hollister, CA to match the putney tomme
but i really liked the Savary Chablis chardonnay from Maligny with the Tomme de Savoie