Le Petomane Posted April 14, 2006 Share Posted April 14, 2006 Does everyone know the correct cheese-eating etiquette in France? You have to slice the cheese according to its shape; cheese in a wedge has to be sliced parallel to the longest side of the wedge, circular cheeses have to be sectioned from the middle. To do otherwise is a gross breach of etiquette. I found this out only last night. I must have been offending my French hosts for years. Link to comment Share on other sites More sharing options...
SaligoBay Posted April 14, 2006 Share Posted April 14, 2006 Especially Roquefort. The nearer the outside edge you get, the less blue stuff there is, and it would be very rude to leave someone with just the white stuff. That's why you cut it the way you said.It's not a deportable offence, though. [:)] Link to comment Share on other sites More sharing options...
Patmobile Posted April 14, 2006 Share Posted April 14, 2006 The same etiquette applies in UK, and always has done. You've been offending your British friends ,too.Patrick Link to comment Share on other sites More sharing options...
opas Posted April 14, 2006 Share Posted April 14, 2006 So which shape of cheese am I `allowed` to grate?[8-)] Link to comment Share on other sites More sharing options...
Anton Redman Posted April 14, 2006 Share Posted April 14, 2006 With a soubroquet like << Le Petomane >> you are worried about offending people ? Link to comment Share on other sites More sharing options...
Patmobile Posted April 15, 2006 Share Posted April 15, 2006 [quote user="Opas"]So which shape of cheese am I `allowed` to grate?[8-)][/quote]Not sure! But there is a round cheese called Tete de Moine (monks head) from which you are supposed to take circular shavings from the top. There is usually a special tool provided for the taskPatrick Link to comment Share on other sites More sharing options...
Tony F Dordogne Posted April 15, 2006 Share Posted April 15, 2006 They've got those shaver things in Ambiance atm and at the fromagerie in the covered market in Bayonne - neat tool, cheese paring before trickling over small amount of acacia honey, exquisite. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.