What is this heaven? Why, that’s a wedge of goat's milk blue with a shrapnel shard of chocolate-covered bacon, atop an oaty biscuit. It’s what I ate for breakfast yesterday, and I haven’t stopped thinking about it since.
Call it the new oyster shooter.
I first read about Bleu du Bocage in a column by Janet Fletcher. Janet writes a brilliant cheese column for the San Francisco Chronicle, and she is my oracle. If Janet finds “toasty and faintly meaty aromas” in a cheese, I know that I will be able to find them, too. She has an astonishing nose.
About Bleu du Bocage, Janet wrote: “Note how pleasantly the cheese dissolves on the tongue, melting like butter.” She also smelled “roasted nuts and bacon.”
Oh, Janet, yes!
To read the rest of the story, please go to: Madame Fromage.