or: Another Way To Eat Cheese with Wine

One of the 974 things I like about travel is trying new food and trying food which I’m already familiar with in one way in a totally different way.

This week has seen the latter happen.

It’s also seen the former but that is now what this post is about.

It is no secret I enjoy wine and cheese.

I’m happy having them separately and I’m happy having them together. They are a great match.

I was with some French and Mauritian people and I was about to sit down to some wine and cheese while they were drinking whisky and eating some chips and local snacks such as home-made samosas.

Apparently I had the wrong cheese for the Bordeaux I was about to open so one of my French companions fetched a block of Roquefort. I didn’t have any Smith’s Salt ‘n’ Vinegar with me so I couldn’t return the favour.

It is what else he brought out with it that was a surprise.

He had been gone for about five minutes and returned not only with the cheese, but also with some slices of hot toast and a block of butter.

The slices were lightly spread with butter, right to the edges, then thin pieces of cheese were added and spread in too.

The toast was sliced in triangles.

This has taken cheese on toast to another level. Accompanied with a glass of wine from Bordeaux and it becomes a snack for an adult.

Highly recommended.

Mauritius was previously a French colony (and also an English one). Many Mauritians speak English, French and Creole. Some even refer to Creole as Broken French.

With this in mind, one of the Mauritians took the Roquefort and rather than spreading it on toast, spread it on a home-made samosa.

Broken French.

French / Mauritian fusion.

Call it what you will.

Also highly recommended.

 

* Thanks to UB40 for the title to this post.