As usual a little bit behind in my magazine reading, I didn’t see this cartoon from this week’s New Yorker, but my friend from college and fellow francophile Josh forwarded it to me. Here’s a shot of it from my own copy:
Now, I honestly don’t think of Camembert as being so particularly stinky. But, my guess is that I’m eating it incorrectly.
See, when I was an exchange student living with a family in the Loire Valley (in a little town called Mont près Chambord…the mountain near the Chambord château) and then vacationing with them in the Vendée, I recall that we didn’t refrigerate our cheese. The famille preferred most cheese soft and runny, almost of the consistency that it might get when I make a baked brie now. So, 1 to 2 to 3 weeks in that special cheese cupboard they had, with that nice moldy rind…mmm…quite a stink, but it probably tastes pretty good.