No meal in France without cheese to finish – cheese opens the digestion, so to speak, and ensures better digestibility with its enzymes. Don’t worry about the calories (provided you don’t eat too much of it!), because a piece of cheese is calorie-neutral thanks to its invigorating effect on the metabolism. What the cheese gives the body in calories, the body needs to digest it. This is part of the so-called Mediterranean diet.
An exceptionally smart variant of the cheese plate is the flambéed Munster cheese. You can also get this red smear cheese from the Munster Valley in any good cheese store. But make sure that it really is a raw milk cheese (it says “au lait cru” on it), then it tastes better, becomes nice and creamy when flambéed, and – this is exceptionally pleasant – you can also enjoy it for a long time if there is a little bit left over. The cheese should be ripe, so gently yield to finger pressure.
Place the cheese on a large plate, pour the brandy over it and set it on fire. Burn, basting with the burning liquid each time until the flame goes out on its own. This is a sign that the alcohol has been consumed and only the pleasant taste is left. The cheese rind, which would otherwise be cut into small pieces, has now been roasted and disinfected, making it edible. Cut the cheese into cake pieces, arrange on dessert plates, next to each a heap of carrots.
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