CHARACTER OF CHEESE

Wairarapa Times-Age, 23 September 1938, Page 8

CHARACTER OF CHEESE

FRENCH PROPRIETOR’S GUIDE.

“Tell me what cheese you eat, and I will tell you what sort of person you are,” says M. Henri Androuet, of Paris, proprietor of a unique cheese restaurant. People of restless disposition eat Roquefort, says M. Androuet. Artists and sculptors are fond of Camembert, and poets eat Livarot. The love-lorn eat goat’s milk cheese. The staid, sober, matter-of-fact man and woman eat Gruyere.

M. Androuet’s cheese restaurant, close to St Lazare railway station, is one of the most unusual restaurants of Paris. The establishment specialises in cheese, serving no fewer than 247 varieties. On his card M. Androuet is described as “Maitre Fromager ’ —Master Cheese-maker —and while other restaurants hand their customers a wine list at M. Androuet’s the waiters hand you a cheese list. On this list every province of France is represented, from Flanders to Corsica, Brittany to Alsace, and Normandy to Provence. The calendar of regional cheese accompanying the list is exotic reading even for the gourmets, and it classifies the cheeses according to season and province. For each cheese a specific wine is recommended.