{"id":2300,"date":"2024-09-25T16:25:11","date_gmt":"2024-09-25T16:25:11","guid":{"rendered":"https:\/\/www.sutyo.com\/my-5-tips-for-enjoying-the-ultimate-burgundian-cheese-cruise\/"},"modified":"2024-09-25T16:25:11","modified_gmt":"2024-09-25T16:25:11","slug":"my-5-tips-for-enjoying-the-ultimate-burgundian-cheese-cruise","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/my-5-tips-for-enjoying-the-ultimate-burgundian-cheese-cruise\/","title":{"rendered":"My 5 Tips for Enjoying the Ultimate Burgundian Cheese Cruise"},"content":{"rendered":"
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There are cheese carts. Cheese plates. Cheese shops. And now, as I\u2019ve just discovered, a cheese cruise. It was while booking through Barge Lady Cruises<\/a>\u00a0I had my first indication that cheese was going to take center stage. Connecting with the agency\u2019s marketing maven Stephanie Sack I discovered her love and passion for cheese, which I immediately detected in emails sent from her Chicago office as we were planning my trip. At times I wondered if I had made a new cheese soul mate, as our emails were sprinkled with notes on our favorite cheeses. She even checked in by email during the sail, wanting to know what I was eating, requesting photos as proof.<\/p>\n

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Textures of Beetroot photo credit Kristine Hansen<\/p>\n<\/figcaption><\/figure>\n

My recent six-night sail on European Waterways<\/a>\u00a0L\u2019Art de Vivre was a veritable study in cheese. Cheese boards were folded into every meal\u2014yes, even breakfast!\u2014and the same cheese was never served twice. Cheese was also a reoccurring ingredient in starters to every meal, such as\u2014on one night\u2014a dollop of burrata perched on top of Textures of Beetroot, a unique creation from Chef Jamie. <\/p>\n

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Cheese appetizers photo credit Kristine Hansen<\/p>\n<\/figcaption><\/figure>\n

When cocktails were handed to us upon return from a day off barge, the paired canapes often included cheese, too, such as skewers with mozzarella balls, cherry tomatoes, and basil leaves. In fact, our first dinner\u2019s starter of Chabichou du Poitou goat cheese bon-bons, served with fresh figs and fig jam\u00a0was my favorite. Is Chabibou du Poituou the best cheese in France?<\/a>\u00a0It might just be. <\/p>\n

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L\u2019Art de Vivre photo credit Barge Lady<\/p>\n<\/figcaption><\/figure>\n

1.\u00a0Climb Aboard a Barge<\/strong><\/h2>\n

Marked by marine-blue exterior paint, L\u2019Art de Vivre<\/a> is the oldest in the fleet, a former supply vessel to Allied troops in the Battle of the Somme during World War I. It seemed fitting that I would be floating along the Canal du Nivernais and River Yonne\u2014at times only slightly wider than the barge\u2014through sleepy-but-cute towns filled with history as I and the two other passengers received numerous tutorials in the ancient history of French cheese. That the barge normally holds eight passengers but bookings fell short only meant more cheese for us, right?<\/p>\n

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Hard cheeses photo credit Kristine Hansen<\/p>\n<\/figcaption><\/figure>\n

2.\u00a0Find a Local & Personally Curated Experience<\/strong><\/h2>\n

Nearly all fromages<\/em>\u00a0served are locally derived from small farmsteads within Burgundy. Unlike other cheese regions, particularly in the States, some creameries are so micro in their production they lack a company name or brand. Instead, it\u2019s so-and-so\u2014a cheesemaker everyone knows. Or, the cheese is so linked to the terroir that the region becomes its identity (for example, it\u2019s simply known as Tomme de Jura<\/em>, which literally translates to a farmstead cheese in Jura).<\/p>\n

On board our host asked questions at each meal about favorite cheeses we\u2019d consumed. Praise for particular selections was often acknowledged in the next meal where she\u2019d roll out a cheese that resembled a crowd-pleaser, but expressed further nuances. For example, observing my adoration for a semi-hard Tomme de Chevre<\/em>\u00a0the night prior, she swiftly introduced Cantal Entre-deux<\/em>, \u201cthe closest to English cheddar,\u201d she said. Insider tip: it pays to share feedback about the cheese board.<\/p>\n

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3.\u00a0Choose a Small & Intimate Sailing<\/strong><\/h2>\n

When you\u2019re in a large restaurant\u2014or even on a large cruise ship\u2014there isn\u2019t an opportunity to query the wait staff or even the sommelier. They have other tables to serve, other tasks to fulfill. But on a ship with only a handful of passengers, it\u2019s totally possible to geek out on cheese.<\/p>\n

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Slate cheese board photo credit Kristine Hansen<\/p>\n<\/figcaption><\/figure>\n

Our host took great pride in creating these cheese boards, which were always served on a black slate square and as the next-to-last course on each menu. Cheeses were paired with different dessert wines at dinner, like Cr\u00e8me de Cassis (a popular Burgundian spirit), Sauternes and Cr\u00e8me de Peche. Adorning the cheese boards were different accouterments each time, such as nuts, grapes, fresh sliced figs, or berries. After a short presentation of the cheeses, with info about the terroir <\/em>and region where it hailed from, she\u2019d stick around to answer any of our questions about said cheeses. It was clear she had a passion for cheese.<\/p>\n

In fact, while moored in Auxerre, I bumped into our host along the canal as she headed to a cheese shop she knew well. Dinner would be served in an hour and she wanted only the best selections. Often when she\u2019d bring out the cheese course we\u2019d talk for a half-hour about the origin of these cheeses and her face would light up as she shared knowledge of the cheesemaker, shop, or farmers market she\u2019d found it at.<\/p>\n

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4.\u00a0Dine on Cheese as the French Do<\/strong><\/h2>\n

Meals are served in the dining room, with a skylight, walls of windows, and\u2014if weather is nice\u2014a door opens to the deck. Sometimes dinners are served on the deck, which is always open to guests and includes a hot tub.<\/p>\n

Just one of the meals on our sail was served off-site: a lunch at Domaine Laroche<\/span><\/a>\u2019s events space in the heart of Chablis that\u2019s a former monastery dating back to the 9th\u00a0century and where the monks of Saint Martin de Tours once made wine. A cheese plate featuring Comte was delightfully wedged between the entr\u00e9e and dessert course, as the French often do. <\/p>\n

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5. Save Your Cheese List<\/strong><\/h2>\n

After the sail, I was back in Paris for a night before my flight home to the States. I opened my email and there it was, a tangible lead that this cheese cruise was not just a dream. The captain had emailed me and the other guests our menus for every meal, including the cheese lists. Back in the States, I knew exactly what I\u2019d be doing after I\u2019d unpacked: hunting down some of those selections, to continue my own cheese journey, stateside.<\/p>\n

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These are the cheeses we enjoyed on board. You\u2019ll find some but not all outside of France. <\/p>\n

Sour\u00e9liette de Hyelzes la F\u00e9dou<\/p>\n

Mimolette<\/p>\n

Fourme d\u2019Ambert<\/p>\n

Morbier<\/p>\n

Bleu de la Queuille<\/p>\n

Tomme de Ch\u00e8vre<\/p>\n

Cantal Entre-Deux<\/p>\n

Cantal Vieux<\/p>\n

Salers<\/p>\n

Bleu de Ch\u00e8vre\u00a0<\/p>\n

Cardabelle Brebis<\/p>\n

Chaource<\/p>\n

Bleu de Brebis<\/p>\n

Gaperon du Ch\u00e8vre<\/p>\n

Tomme de Jura<\/p>\n

Crottin de Chavignol Sec<\/p>\n

Cancoillole aux Morilles<\/p>\n

Bleu de Gex<\/p>\n

Saint Nectaire<\/p>\n

Soumaintrain<\/p>\n

\u00c9poisses<\/p>\n

Roquefort<\/p>\n

Brie de Beaux<\/p>\n

27-month Comt\u00e9\u00a0<\/p>\n

10-month Comt\u00e9<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

There are cheese carts. Cheese plates. Cheese shops. And now, as I\u2019ve just discovered, a cheese cruise. It was while booking through Barge Lady Cruises\u00a0I had my first indication that cheese was going to take center stage. Connecting with the agency\u2019s marketing maven Stephanie Sack I discovered her love and passion for cheese, which I … Okumaya devam et “My 5 Tips for Enjoying the Ultimate Burgundian Cheese Cruise”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2300","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2300"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2300\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2300"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}