In Calabria and Sicily it is very popular, and although the best comes
from Sorrento, there is keen competition from Abruzzi, Apulian
Province and Molise. It keeps well and doesn't spoil when shipped
overseas.
In his _Little Book of Cheese_ Osbert Burdett recommends the high,
horsy strength of this smoked Cacio over tobacco smoke after dinner:
Only monsters smoke at meals, but a monster assured me that
Gorgonzola best survives this malpractice. Clearly, some pungency
is necessary, and confidence suggests rather Cacio which would
survive anything, the monster said.
Camembert
Camembert is called "mold-matured" and all that is genuine is labeled
_Syndicat du Vrai Camembert_. The name in full is _Syndicat des
Fabricants du Veritable Camembert de Normandie_ and we agree that this
is "a most useful association for the defense of one of the best
cheeses of France." Its extremely delicate piquance cannot be matched,
except perhaps by Brie.
Napoleon is said to have named it and to have kissed the waitress who
first served it to him in the tiny town of Camembert.
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