Cheese of the Week: Roucoulons

At a certain point in my life I was a little snobby about Roucoulons. It seemed a little bit like an imposter, a cheese that was trying to be like Camembert or Reblochon but wasn't. It was made in a large cheesemaking facility, not a cute little farm in the French countryside. But dang, it was good! So good that I soon grew to love this little cheese and recommend it whole-heartedly.

Sadly, the price of Roucoulons has shot up a bit and it's packaged individually, so you've got to buy the whole thing, not just a little slice. On the bright side, it's such a rich and creamy cheese that you won't snarf down the whole thing at once. It can be enjoyed slowly over the course of the week. Unless you love it as much as I do. And eat nearly all of it in one sitting with a baguette for dinner. And a glass of sparkling wine....sigh.