Jessica's presentation is just as rich as her samplings. She has
interviewed a cheese merchant in the Arago market downtown in Les Sables.
The master of "La Cabane aux Fromages" has taught her -- and us -- the essentials
of French cheesery (unlike so many others, this typo is not one; it's my own
new word). Jessica teaches us much today, but the basics are really
basic: a cow gives 6000 liters of milk a year; a she-goat gives 650
liters; a ewe gives 200 liters per year. That's the gist of it, and from
there we make quick cheese like yoghurt, caille-botte, petit-suisse. These are
the product of a few hours of culture. The six other kinds of cheese
extend to the higher forms of "pressed-in-heat" and the "folded-with-mold".
My personal favorite is Roquefort, which is a bleu cheese of the latter
category. This is one of the most complicated subjects in French
culture, so I'll spare you more details. Right now, I just want a bit of
bread and a chunk-o'cheese!!!