Paris Grocery News
September 13, 2011
Voulez-vous manger avec moi?

Roquefort Papillon

(shown here with buckwheat honey and fig spread to pull out the earthy-sweet flavors of the cheese)

Roquefort Papillon is on our minds right now for two reasons. For starters, there’s a fig tree that grows on Western Avenue, and we’ve been watching all summer as bright green fruits ripen to purplish-brown. Now is the perfect time for figs, and Roquefort Papillon is the perfect cheese to pair with them. Made with raw sheep’s milk, curds are blended with penicillin molds harvested from rye bread baked specially for this purpose and matured in the limestone caves of Combalou. This cheese has a distinct flavor that combines the sweet, burnt caramel taste of the milk with the metallic tang of the famous mold. The other reason we’re thinking about it is that it recently halved in price due to a change in tariffs, and as always, we’re passing those savings on to you. $18.99/lb.

But what if Bleu just isn’t for you?

Tomme Crayeuse

 

Few Cheese shops know how to care for Tomme Crayeuse and preserve its freshness. This cow’s milks tomme from the Savoie undergoes 2 stages of cave aging resulting in a soft but well developed rind that was not designed to be cut and wrapped in plastic. We recommend you keep it in a container when storing it in your fridge at home in order to let it breathe. The interior of the cheese is a dense almost brie like paste that is rich, gooey, sticky and sweet. It has well developed mushroom tones and a lasting tangy, buttery finish . We try to always keep this one stocked because it is one of our favorites! $21.99

Stirrings Blood orange bitters

(Seen here with Roland rough cut sugar cubes from Mauritius and Simonet Febvre rosé cremant).

I picked these bitters up a few weeks ago on the suggestion of a friend. They’re quite versatile, staying true to the concept of bitters but standing drastically apart from what Stirrings refers to as ‘old-man-with-a-dog-bitter’. Floral, mellow, but with hints of cardamom and other spices. Try them in a classic champagne cocktail by soaking a sugar cube with bitters and pouring the champagne over the top, or to really try something different, use a sparkling rose. They also make a great addition to Sangria and help cut overly sweet non-alcoholic mixed drinks.  $6.99

Chateauneuf-du-pape 

 

This week, Wine Spectator came out with an insider’s special report on Chateauneuf-du-pape. They featured the 2009 mouthwatering wines from this crown-jewel AOC of the Rhone Valley. Known for being complex and spicy, Chateuneuf-du-pape has become synonymous with depth and polished textures.

We carry about 25 different chateauneuf-du-papes at any one time, and eight of them were among those highlighted by Wine Spectator this week. Come in to read about all of them and decide which ones you’d like to take home, but here’s a sneak peak from their review of Bosquet des Papes ‘A la Gloire de Mon Grand-Père ($65.00)’:

” ripe and fleshy, but old-school in feel, with tobacco, brick dust, and cocoa notes framing a core of cassis, black cherry and linzer torte. There’s a muscular edge on the finish, where an iron note lingers. Best from 2112 through 2022″

Alors, C’est tout pour maintenant!

 

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Ellen

and
Steve Winston and Sharon Baden
Owners, Paris Grocery