Do goat cheeses taste better when topped with a cute label? Answer: No (but it doesn't hurt).

Cheese @ PG

A goat cheese with a bit of age and a few washed rind cheeses with a bit of funk.

Crottin Frais du Périgord

These tiny drums of barely aged goat’s milk cheese come from Périgord, a region of Bordeaux known for its goat cheese delicacies. A soft and creamy texture, with a nutty flavor. Fantastic when heated and placed on salads or toasts. $1.99/each or 2/$3

Oh, you monks.

Le Poteaupré

This oozy washed rind cow’s milk cheese was created by the Trappist monks of the Chimay Abbey in Belgium. Intensly earthy, with flavors of wild mushroom, toasted hazelnuts, and a finish that resembles buttered popcorn. Pair with a Chimay or a fruity red. $15.99/lb

Les Frères

Don’t you love it when siblings play nicely? Semi-soft washed rind cheese created by the Crave Brothers in Waterloo, Wisconson. This mild American cow’s milk cheese is earthy and pleasant with flavors of sea salt and bitter herbs.  Pair with white wine or sparkling. $15.99/lb

Trois Laits

Another stunning cheese from affineur Pascal Beillevaire. This Pyrenees washed rind cheese has the creaminess of cow’s milk, the nuttiness of sheep’s milk, and the subtle herbaceous tang of goat’s milk. Rich, complex, and beefy, with notes of Alpine grasses, marjoram, and sage. $32.99/lb

Wine @ PG

It's still cold; we still prefer warmth.

So, we may have gotten ahead of ourselves with talk of rosé season and patios. Here’s a few more delightful reds to keep you warm for this last bit (please?) of drizzly winter.

Domaine Astruc  Vin de Pays de L’Hérault Vielles Vignes Carignan 2008

Smoky aromas. Round on the mid-palate, with supple and balanced tannins. Minerals and spice, with a note of bitter chocolate on the finish. ($9.99)

Chateau Jouanin Bordeaux 2009

Explosive and full-bodied, this 90% Merlot and 10% Cabernet Franc is aged for 15 months in new and used oak. Flavors of menthol, eucalyptus, and juicy red and black fruits. ($12.99)

Domaine de Nalys Châteauneuf-du-Pape 2007

Delicious, with loads of minerals and plenty of length. 80% Grenache and 20% Syrah. 92 points: Stephen Tanzer, Wine Advocate. ($43)

Craves @ PG

Just think of all the Manhattans you could make.

Les Parisiennes griottines

A customer favorite. These delicious Morello cherries have been pitted and prepared in a Kirsch liqueur. Griottines are famous throughout the world for their freshness and refined taste. And the grand, Belle Epoque packaging is simply too much. Add to desserts, aperitifs, and cocktails. ($24.99/18.5oz jar)

Feed Your Mind @ PG

Called "the poet of the appetites" by John Updike.

We’ve brought in a range of titles from the luminous American gourmand, Mary Frances Kennedy Fisher (thankfully known as M.F.K. Fisher).  Corny, but: she’s a personal hero of mine. Consider this quote from “The Gastronomical Me” (emphasis mine):

“People ask me: Why do you write about food, and eating and drinking? Why don’t you write about the struggle for power and security, and about love, the way others do. They ask it accusingly, as if I were somehow gross, unfaithful to the honor of my craft. The easiest answer is to say that, like most humans, I am hungry. But there is more than that. It seems to me that our three basic needs, for food and security and love are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it.”

In stock (all are necessary):

Consider the Oyster

The Gastronomical Me

An Alphabet For Gourmets

How to Cook A Wolf

As They Were

Two Towns in Provence

Long Ago In France: The Years in Dijon

Sister Age

 

Thanks for reading, see you soon!
Rachel

and
Steve Winston and Sharon Baden
Owners, Paris Grocery