Each trip yields a few eye-opening products, and this time the standout was a small jar of quince jam with warm spices (cinnamon, nutmeg and cloves, maybe more) that I found at La Fromagerie, my favorite cheese shop on rue Montorgueil. The cheesemonger told me that it was especially good with Emmenthal and other hard cheeses, and I’m happy to report that it was swell with all of the cheeses I bought over the week! I’m guessing that I won’t be able to find this state-side, so I’ll just have to develop my own recipe, perhaps starting with the quince paste I know I can find!
Here you’ll see my little jar in the context of that morning’s foraging – Eric Kayser’s baguette aux cereales, Brillat Savarin with truffles, Roquefort, and Cantal.
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