But today, we are in a poetic mood and would like to share this wonderful piece of literature about cheese by one of the greatest French authors, Émile Zola:
'A silence fell at the mention of Gavard. They all looked at each other cautiously. As they were all rather short of breath by this time, it was the Camembert they could smell. This cheese, with its gamy odour, had overpowered the milder smells of the Marolles and the Limbourg; its power was remarkable. Every now and then, however, a slight whiff, a flute-like note, came from the Parmesan, while the Bries came into play with their soft, musty smell, the gentle sound, so to speak, of a damp tambourine. The Livarot launched into an overwhelming reprise, and the Géromé kept up the symphony with a sustained high note.' – The Belly of Paris
It seems we discover only by reading the myriad of flavours, aromas, shapes and textures of European cheeses. A real multi-sensorial experience!
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