Grate news: There's finally a museum dedicated to French cheese and its makers
It makes sense that the founder of a new cheese museum in Paris would have cheese as his profile picture on Whatsapp. The colour of Cantaloupe, cheesemaker Pierre Brisson tells me it's Mimolette - a strong cheese traditionally produced in Lille that he'd carefully carved into a flower. "It's a technique to make the cheese more appealing," Brisson says. Lovely, but let's be honest: when it comes to cheese, most people don't need any floral flourishes to kickstart their salivary glands. In fact, the uglier and stinkier the better. Whether grated, melted, baked, sliced or slabbed on a board, Fran...