Always Learning: Artisanal Cheese School

GutterGourmet — November 20, 2009

Ariane Daguin, the Skål/Skoal project, [www.cookingissues.wordpress.com/skoal/, image].

Sometimes, I lie awake at night thinking about Ariane Daguin’s French Kisses (I’ll explain). I had them at Artisanal Cheese Center’s (site) class, “Exquisite Champagne, Foie Gras & Artisanal Cheese,” which was hosted by the D’Artagnan (site) founder.

Each student received four glasses of champagne, two from France and two from California. In keeping with the France vs. USA theme, there were six cheeses, three French (Brillat-Savarin, Valençay and Mimolette) and three American (Nettle Meadow Kunik, Crème de Chèvre and Tarentaise). Interspersed between the cheeses were D’Artagnan products. In orgasmic order: Duck Mousse Basquaise (not foie gras) with port wine and red peppers; Mousse de Foie Gras made with Sauternes; and Medallion of Foie Gras with Sauternes and black truffles, terrine of pure foie gras, the yellow fat of which began to oozingly melt on the plate discoloring the pale white goat cheese. Last, but not least— one of Ariane’s French Kisses, an Armagnac soaked prune filled with mousse de foie gras.

But as good as the food was, it was what Ariane said that stayed with me. Some classic quotes:
“Everyone in Gascogne is descended from D’Artagnan (the musketeer), he was quite active, you know.”
“There is no low-fat cheese in my refrigerator.”
“A happy duck is a tasty duck.”
“You are more likely to get hit by a car than get salmonella.”
“Rabbit does not taste like chicken, it tastes like rabbit.”
“Eat foie gras, drink wine and surround yourself with people you love.”

I have nothing more to learn.