Fromage

Thought it would be a good idea to be poncy and use the french when describing the cheese we bought from Anthony’s at the weekend – even though one of them was Spanish.

At the risk of the blog becoming the Anthony’s show, I couldn’t resist putting the cheese on there as it was sooo good. 

There was a lovely ripe Picos Blue, a beautifully subtle Banon and a quite full on Gevry Chambertain (which had rich Bovril notes believe it or not). And on top of that, D brought a fabulous Camembert which we cooked in the fire and dipped fresh bread into.

Happy days!

 

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