After all the vegan talk, I have to be honest and tell you that I do eat cheese. I work as a chef in a Wine & Cheese store!! All the cheeses are flown from France and Spain, and I have been really enjoying pairing cheese and wine, and educating customers on all the different cheeses of France. My favorite cheese so far- Petit Basque.
I can’t help but discover that the best diet, and for most things in life, the key is moderation. This is why I have adapted a balanced diet of dairy, meat, seafood, whole grains, fruits and vegetables. For me at least, my body feels best when I eat a balanced diet. Of course, it is vitally important to eat a diet heavy in vegetables and fruits to balance out the proteins. It is a life-learning process, to figure out what the best diet is for you, and I try to enjoy it as much as I can. And I try to help others enjoy it, too.
Recently, I had the great opportunity to visit Switzerland. Besides my indulges in the French patisseries, I had the chance to visit the Gruyères cheese museum- The Swiss Cheese. I love all those museum-y things, so I found it fun and eye-opening. I discovered these dairy cows are treated well with a buffet of different herbs and spice plants to snack from, which give creamy, alpine nuances to their cheese. I gained a greater appreciation for cheese overall, and the artisan at work.
Below is a picture of the sample given at the museum, three cheeses all aged for a different number of months. As they mature, the flavors concentrate more, and the nuttiness is more pronounced. The younger are mild and creamy with more floral attributes. Great experience!
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| Cheese sample and audio tour guide head set |
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| From inside the museum, a snowy day |
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| Storing the aged cheese |
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| The small train stop that leaves every hour, no sooner! |
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| Cheese and toast in the mountains. Not my favorite but had to try the local cuisine |
