Boursin, or Not a Vegetable
Boursin is French, but as French cheeses go it's sort of the Philadelphia cream cheese of France. It was invented in the fifties, unlike a lot of French cheeses which were invented during the Crusades or something. Boursin is not like Saint Nectaire (which is ancient) or Crottin de Chavignol (which dates back to the 16th century) or Brie (which the Emperor Charlemagne tasted in 774.) But it was quite nice tonight.
The only problem is if we go from trying exotic vegetables to trying exotic cheeses, we will up our calories AND spend a great deal of cash. But maybe before I go back to vegetables, I could try a Pont l'Eveque. It's a rich creamy cheese, like brie. And it's ancient, which gives it snob appeal. And it goes good with Pinot Noir. What's not to like?