Le Léger de Lathuy – en underlig belgisk ost

Vår sønn har vært på klassetur til München og en av aktivitetene på turen var et besøk på en biodynamisk, multipurpose bondegård. Der var det også et stort marked og han gikk selvsagt dit for å se om det var noen spennende oster til far. Han endte opp med en belgisk hvitmuggost; Le Léger de Lathuy. Det var jo spennende siden jeg ikke har noe spesielt forhold til belgiske oster ut over dem som kommer fra området rundt byen Herve. Det er veldig gode oster, men også veldig sære i noens øyne, eller kanskje rettere smak, markante som de er. Om enn i en helt annen liga, så kan også denne Petit Lathuy Léger omtales som, om ikke sær, så i hvert fall spesiell.

Le Léger de Lathuy
Le Léger de Lathuy

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Camembert og ekte Camembert

Så er de blitt enig da, de som kjempet for å beholde Camembert de Normandie som det er og de som – les industrien – kjempet for for en oppmyking av regelverket. De sistnevnte ville nemlig også omfattes av AOP-reglene. Så hva skjedde? Jo, industrien fikk gjennomslag for sitt syn og Fabriqué en Normandie forsvinner og alle kan benytte AOP-benevnelsen. Makta rår. Dette ble det oppnådd enighet om på et møte 21. februar i år. Men altså, dette er ikke hele sannheten.

Denne varianten av Camembert forsvinner fra markedet.
Denne varianten, Fabriqué en Normandie, forsvinner.

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Copy cats

I wonder, just a little bit, though, but I still wonder how many lawyers would sit on my back if I started to make a Mac, developed some new programming and called it Office, peanut butter called Jif, and so on, along with many of the copy cats there is in the world. It’s a huge problem in the luxury goods industry. And you can never be sure a really expensive wine is not a counterfeit.

Well, I know it is a bit different, but only a bit. What I think of is, especially the Americans and copying of cheese names. But not the only the Americans, but they seem to have the less understanding why they should not freely do so.

Brie and Camembert
Brie and Camembert

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Summer blues, Devon blue

It’s summer even though it is not all that much reminding me of that particular fact. Nature is one thing, the calendar something else. So when it comes to summer cheese, the calender rules like it does for the Russian caretakers when they’re switching on or off the central heating. And regarding summer blues, Devon blue is definitely on the list. Even though it is a pasteurized cheese.

Ticklemore Cheese in Totnes have pasteurized their cheese for a long time, but since they originally started out using raw milk, this seems to be a truth that never dies. Even rather reliable cheese books states this is a raw milk cheese.

Blind tasting

In spite of all this I want to write about it, because it is good and because it was used «against» me in a blind tasting during the annual summer party of the wine society I am a member of. I did not come up with the right name. Ended up in England though, but with no name. Obviously it was none of the more famous. Retrospectively I could of course have flung out Devon, as I have been in contact with Ticklemore cheese regarding an other cheese they make. If I had done that the audience would have been stunned. Well, I did not.

A typical summer cheeses, as it is rather light. Not overcrowded by blue veins; sweetish taste with buttery tones.

The Sea Trout Inn

There is an other thing with Totnes. It is the home of The Sea Trout Inn. I have good memories from my very young days going to summer language school in Paignton. The school proprietor and wife took us to concerts and A Midsummer Night’s Dream performed in the park of Dartington Hall followed by a beer or two at the Sea Trout Inn. The fine thing about this inn was they also had proper beer, from the point og view of a young Norwegian. This proper beer was Stella Artois. Today my point of view has changed, so I would really appreciate some real ale. A real ale I do not even know if they have.

To drink

A light, slightly sweet white wine.