Delectable orbs of goat cheese coated in a tempting assortment of spicy and nut flavorings.
I must've looked like a crazed, dangerous woman entering into La Maison du Fromage. With nostrils instinctively twitching, flaring, and breathing - no, inhaling - the bold pungency that exuded from within, it took every ounce of willpower to stick to "the plan". The plan? That's right, a plan to buy only what we could reasonably finish and not burn a hole in MotH's wallet. I had been waiting for months to finally make it to this place...such is our lust for cheese. Run by a mother, daughter and granddaughter team, they entice the cheese gourmet with the best the region has to offer - local prosciutto, sausages, breads... A plethora of pasta and local products beckon seductively from racks and shelves, ensuring that you simply can not leave without making a few purchases to bring home. The dumbstruck gaze on my face with Canon in hand said enough. "Signora, plain or with nuts?" the young woman asks me. She was offering a free bar of chocolate as MotH had engaged in lively conversion with the owner. It pays to be an amateur foodie journalist? 1. La Thuile (center town) 2. Inside La Maison du Fromage 3. Arnad le Vieux salami
4. Tegole 5. Pan ner (black bread) on a rastrelliere 6. Capriolo - a soft cheese made w/cow & goat milk
...and then there's chocolate
A short walk up the street from La Maison du Fromage, a chocolate shop appropriately named Chocolat beckons like the lure of a siren call. We answered the call alright, but they were closed for the afternoon siesta. See you next time...
“Olives from Provence” - toasted Provence almonds coated in layer of dark chocolate then coated again in white chocolate that has been colored green and black.
...and places to stop in for a bite
Having a cute kitchen in the apartment rental meant buying local produce and eating in. An exception was lunch while we were in La Thuile, for which I am so glad that we stopped in at Brasserie du Bathieu
(cured fatback) is a specialty in this region, and I had the most exquisite sandwich made with only pane nero
(black bread), lardo
, and honey. That's it! I honestly wasn't expecting anything amazing, but since the goal is to eat what's typical in any given area, lardo/honey sandwich it was. The "Bathieu" - yes it had a name - wasn't going to win photo awards, but it was so surprisingly good that, naturally, we bought some pane nero and lardo to make this again at home. Ecco! Voila! Mid-morning snack to save the day.
Labels: La Thuile, Valle d'Aosta