La Maison des Mots - January 2025

A Grey Month of Blues

I confess that I been blue as I muddle through this grey January.   So, as I have read that Blue Cheese is a deterrent for depression – I have decided to gorge on my reliable cure for the Winter blues. 

There are so many choices when it comes to enjoying fromage bleu in France.   At this moment, my favourite is Fourme d’Ambert.  Just firm enough to crumble into a bowl of Salad with Walnuts, yet delicate and smooth when it graces your wanting bouche.

There are bleus made with the milk of cows, goats, and sheep.  You can purchase many unpasteurized, and many more that are.    I list a few bleu for you: 

Bleu d’Auvergne ( Auvergne )
Roquefort ( South of France )
Bleu de Bresse ( Rhône )
Sain Agur  ( Auvergne )
Bleu des Causses ( Rouergue in the southern Massif Central )
Bleu de Vercors-Sassenage ( Rhone-Alpes )
Fourme de Montbrison ( Auvergne-Rhone-Alpes )
Bleu de Gex Haut Jura – ( Jura )

So many ideas to enjoy cheese – though many would say just eat it as it came from its maker. You can platter up at least 3, preferably 5 different choices - all thoughtfully gathered to complement each other.  Just as you would invite guests to your table.    But I feel the most uplifting dish for a grey January is a Bleu Soufflé. 

I would choose Roquefort so you can enjoy the warmth you derive from eating - while dreaming about the warmer temperature in the South of France.    It is wise to research the wine you choose to pair with the cheeses you eat.    And the dishes you prepare with cheese.    It makes a delicious difference.

My other tonic for every January – whether I feel Blue or not - is Robert Burns.   I honour his natal day each 25th of January and read his soul-stirring poems, listen to Celtic music, and enjoy Whiskey while cooking for friends.    This year the cheese I purchased to share with my French friends was Shropshire Blue.   

My Burns Night Menu:  Curried Butternut Velouté made with Leeks, Butternut and Apple.    Scotch Quails Eggs.   Salad Composé – Smoked Salmon, Grapefruit and Avocado with a Lime Vinaigrette.  Beef and Carrot Ragout served on a Mash of Parsnip, Rutabaga, Potato and Swiss Chard. English Cheddar & Shropshire Blue with rustic bread and Salad dressed with Walnut Oil and Sherry Vinegar.  To finish? Apple Crumble with Normandy Crème Fleurette.    Whiskey, Champagne and a 2018 Syrah -Paul Jaboulet Aine.

So today, as January creeps to its end, my empirical desire is to embrace the still of Wintering. The weather is grey and cold, but the garden still needs me.  The north winds whistle through the old stone house disturbing the stillness – encouraging squatting spirits to haunt the dwelling souls.    

As I am wont to be, I keep still and think a lot. (A habit that drove my dear mother crazy.)  I feel now more than ever that I still have a beautiful life to be lived-and I shall not discourage spontaneity.  On behalf of the country where I was born and bred, I remain vigilant to all the natural wonders of life. I feel the True North Strong and Free and I stand on guard for whatever gifts await.  Meanwhile, I shall reflect and find inspiration in the stillness of Winter and moments of blue.

McIntosh – January - 2025