Fol Epi

So today I get to eat the cheese I was supposed to have yesterday, Fol Epi; which is probably just as well because I met a friend and her daughter for a picnic at the ancient Roman capital city of Aregenua (present-day Vieux, Lower Normandy). And after a long drive back home all I wanted is a light, simple snack. Now which one of you said something about cheese based snacks ;-)

Fol Epi is just what I needed, with a few slices of left over, chunky whole grain bread. This cheese is made in the Pays de Loire region of France - not unknown for good diary production. It does have the appearance and texture of Emmental cheese, but it is much milder as it is left to mature for less time (only three months). And of course you get the traditional holes you see in the Swiss cheeses! I really enjoyed this cheese, nothing special - a great snacking cheese. I was not quite sure about it when I saw it on the cheese counter as it looked a bit plastic. But I will definitely get it again.