Yet more French Cheese & Meats…

I am still working my way through all of the french cheese/meat suggestions in 1000 things. Last weekend we had another day at Second Chance and I brought three more for taste testing…. How did they fare?

Jambon de Canard (Duck Breast Ham/Pastrami): I bought mine from a french import store but there are a number of recipes to make this. I am choosing Emeri’s recipe here. The skin absolutely has to be removed-at least with the breast I bought it was rubbery beyond our ability to eat it. The meat, however, did have a true pastrami consistency and the the delicious taste of duck. Yum.

Reblochon de Savoie Cheese: This cheese was made from a second milking of the cows in a day when that allowed for the farmers to pay fewer taxes. The result is that this cheese is higher in fat than most other similar cheeses. It is a mild, brie-like cheese. This one is hard to get since it is not typically aged for the 60 days required by the FDA for imports.

Saint-Nectaire Cheese: is another brie-like variety and was the very first cheese to receive France’s A.O.C rating which means it is the best in it’s class. I loved this cheese. It is creamy but has a nutty consistency, too.

To summarize, the saint-nectaire is a winner and the Jambon quite tasty. reblochon is nice but not worth the effort.