Country: France
Type: Semi-soft Cow
On the weekend I was able to identify a cheese in a restaurant from across the room, Morbier with an ash layer, and was hoping to score some today. Sadly, there was none about, so I grabbed a piece of Raclette de Savoie. Slightly pungent, soft and gooey when melted, and mild. A great cheese to eat with meat, in my case a big dollop of Bacon "Jam" (sort of a bacon based tapenade). Normally this cheese is melted, since it's an excellent melting cheese, but I also enjoy it as is.
The bacon jam was also awesome, as anything with bacon should be.
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