When it comes to choosing the best cheese in France, tasting blind is the methodology employed at the Salon Mondiale de Restauration et Hôtellerie in Lyon. Which further isolates the sighted tourneys employed in the far reaches of hedonism, like the Platter wine guide in SA, whose ratings are far from impartial and independent. The power of tasting blind was again confirmed by the winner of the Concours National des Fromagers.
Matthew Feroze (above) has only been making cheese for a year and even worse, is a dreaded rosbif – a British government accountant on a two year sabbatical, no less. Having a split personality (the Independent calls him alternatively Mr. Feroze and Mr. Ferode), he commented “You will never make your fortune out of cheese. It attracts people who have a real passion for what they do.” Something SA winemakers will agree with.
And his personal five star cheese? “Beaufort Chalet d’Alpage, a cheese of the high Alpine pastures, made in picture-book farms from picture-book cows”. Something for Lodine Maske to import at her La Cotte Wine & Cheese Sales in Franschhoek.