The other day I was an invited to an event hosted by The Cheeses of Europe at the French Cheese Board. Have you ever seen those commercials for things like cotton? or salmon? (yes, I have seen a commercial for salmon… I was confused as well). This is kind of a similar situation. The purpose of the event, and for the campaign in general, is basically to introduce Americans to the many cheese that France has to offer. Obviously, I immediately accepted the invitation, because who wouldn’t want to attend an event all about cheese? (and of course an open bar).
I fell in love with one of the cheeses at the tasting, a garlic and herbs brie by Fromager d’Affinois, and the wonderful french angel educating me about the brand gave me some to take home. I definitely wanted to make something with this delicious brie, but unfortunately I don’t have much time these days to cook up anything particularly time consuming.
I just got a job at a restaurant called Quality Italian as a pastry intern, so my schedule has been somewhat insane. I go to class every weekday from 9:00am to 2:20pm, and then wednesday through friday after class I immediately get on a subway and go straight to work until passed midnight. (Last night I got home at 2:45. Nbd). Although the hours are a bit rough, i’m so happy with my new job. The kitchen is beautiful and the people that work there are incredible. It just means that A Sue Chef might not get as much attention in the next few months as I would like. (But hey, if you dine at Quality Italian Wednesday-Friday night and mention you read my blog, maybe, just maybe, you can get a freebie dessert on me…)
- 1 Cantaloup, small cubes
- ¼ lb thinly sliced prosciutto
- Garlic and Herbs Brie, I used Fromager d'Affinois
- Chopped Chives
- Slide the chive in between the prongs of the skewer before inserting into the cheese, prosciutto and melon to prevent the chive from buckling.