It’s the Wood that Makes this Cheese Good

One of the major downsides of flying through Charles de Gaulle in Paris is that you will inevitably: miss your connecting flight, be heavily delayed, or get overly stressed through an insufficient four customs windows through which all of Europe passes at various parts of the day. It of course didn’t used to be like this and it’s our ever-increasing number of flights that is overloading the airports that exist, although Heathrow would probably suck even if it had two flights a day going through it.
A great deal of this can oft be forgiven as in Charles de Gaulle they have things such as free newspapers in all the major European languages, “fast food” kiosks with croissants that are eight times better than almost anywhere else in the US, and a French food and wine shop in Terminal F that is to die for. I have gotten to know Terminal F well and especially Gate F29 as that is where it seems flights down to Barcelona happen most of the time. Of course, the in laws are highly supportive of these F-bound journeys as it means we’ll inevitably pass through the French shop and stock up on a number of cheese that they have from a variety of regions in France.
The home run in the most recent trip through CDG is this cheese from the Mont D’Or region which is about here in France. This cheese (and cheese seems too small a word for it) knows no earthly bounds. Describing it is tricky. You can see a shot of its quickly receding mass below. It’s definitely a soft, creamy cheese, with a flavor I describe somewhere between the absolute best of cream cheeses and the absolute best of butters. But, there is an element to it that sets it above and beyond most other cheese in that they age the rounds in a layer of tree bark. While it may seem strange, those genius French realized that what’s good for wine could also be good for cheese. The wood aging gives it an element that makes it pretty hard to describe other than to say, mutha uckerin’ delicious.
Finding the cheese outside of CDG can be tricky. It is often available at Auchan, but not in as good a quality. It runs a bit stale and loses its best elements. So, it appears that short of going just west of the French-Swiss border and getting the cheese in the region where it’s made, the best bet for the freshest version of this cheese comes from the airport. Hit that shop if you’re ever in Terminal F, although I’m guessing that shops like this exist in other terminals too, in which case, hit them as well.
It's the Wood that Makes this Cheese Good