Is there such a thing as eating too much cheese? I think not, although I did try my best at the 8th edition of the Salon du Fromage, last Sunday.
The Salon du Fromage is held every other year during the Salon de l’Agriculture, at the huge Porte de Versailles exhibition center. While the Salon de l’Agriculture is open to the general public – hordes of families can be seen going there, and my metro was full of those kids, shiny-eyed with expectation : “et alors y’aura des vaches, maman? et des moutons aussi, maman, einh, y’aura des moutons, aussi?” (“and will we see cows there, mommy? And sheep too, mommy, say, mommy, will there be sheep too?”) – the Salon du Fromage is a smaller affair, held in a different hall, and open only to professionals.
Its purpose is to bring together all the actors of the fascinating little world of cheese : cheese producers, cheese refiners, cheese distributors, cheese importers, cheese co-ops, sellers of cheese-related supplies, and a host of miscellaneous cheese enthusiasts. I’ll let you guess which category yours truly falls in.
And here are a few nuggets drawn from the notes I took while wandering around the alleys, chatting with the exhibitors and my fellow visitors, trying to juggle my notebook, samples of cheese, an increasingly greasy pen and an ever-growing collection of recipe cards and leaflets.
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