241 — Le bon fromage avec Augustin Denous — mercredi 11 décembre 2024

On my way back from the Jura, in a shop in Beaune, I came across a little yellow book that caught my eye: Le bon fromage. I looked through it and was immediately won over. Above all, I thought of you, dear listeners. At last, a simple, interesting book that opens up new perspectives and explains a whole host of things: from the importance of the meadow, to the composition of a cheese platter, not forgetting how it's made, the different regions of France, and so on. All in very accessible, yet enriching, French. 
The author of this book runs two shops in Boulogne-Billancourt, near Paris. His name is Augustin Denous, and he's a very nice man who likes to share his knowledge and experience, so he agreed to talk to us about good cheese. 
Today's episode is an extract from that interview, in which Augustin gives us his definition of ‘good cheese’, after specifying that a good cheese is one that brings us emotion, whether it's an industrial or artisan cheese. 

In the notes accompanying the transcript, we'll look at how Augustin constructs this definition and how this construction can be useful in other circumstances. A link will also give you access to the whole episode and its transcript published on One Thing In A French Day. 
So, to Cultivate your cheese knowledge, the slow way, I invite you to subscribe. 

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