Posted: 11 Nov 2014 - David Lebovitz
Althought it’s hard to blame it, my
camera ate all of my Camembert de Normandie (pictures), which I discovered when
I went to download them. I was miffed (to say the least…), but in the end,
decided that it was tough to blame my mischievous machine because I understand
how hard it is to be around a perfectly ripe Camembert de Normandie and not
want to wolf the whole thing down.
As they would say in Paris when presented
with an irresistible cheese — C’est
un catastrophe, a demi-joke
referring to the devastating effect it has on la ligne. (One’s figure.)
Like the genie in the bottle, once
you let a soon-to-be goopy camembert out of its container, no matter how firm
you think it’s gonna remain, there’s no turning back once it starts doing what
comes naturally.
And if you are able to resist eating the whole runny thing in
one go, in France, you can get a little plastic
box to store your camembert in, with little hinged plastic
“walls” to keep your camembert from running. (Even though plastic isn’t the
best thing to store your cheeses in; most fromageries wrap cheeses in waxed
paper sheets.)
I don’t buy a lot of Camembert de Normandie because it’s hard to stop eating
it. But for the sake of you all, I went and bought another one, just because I
like living dangerously. And what’s another catastrophe
between friends?
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