We didn't realise it until we got back here, but what a difference there is between the cheeses you can get in the two countries. Steve is a wine / cheese-monster and likes to have cheese virtually every night after dinner and I'm pretty particular when it comes to good cheeses too. While we were in the US, we tried a variety of cheeses, but were pretty ho-hum about them.
Tonight we had a traditional 'home at Highcroft' meal - steak florentine, salad, red wine followed by port and a plate of what Steve calls stinky French cheese - brie that begins to melt as soon as you take it out of the fridge, St. Auger which is a really strong blue and blue Stilton (which isn't French, but is stinky). Took the first bite of the cheese and WOW, WOW, WOW, an amazing, powerful, cheesy delicious-ness! And the second bite was just as good!
So good, so rich and tasty that you only need a few bites before your tastebuds are completely satisfied. I think there is something to be said for just a little bit of great food versus a lot of mediocre food (is this why Americans are eating so much in a neverending quest trying to satisfy tastebuds with pretty bland food?). With great food, the taste is so powerful, you can't eat a lot of it, but what you do have is wonderful.
I wonder if the airport inspection police would notice if I packed a bit of French cheese in my checked luggage...
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