Funny how when you notice something it often comes popping up again. No sooner had I spotted and blogged about La Vache qui Rit when I get a press release about a new 'Cheese Academy' sponsored by Bel, the French company that produces the 'iconic' Laughing Cow (as they describe it) along with Babybel, Boursin, Leerdammer and Port Salut
Rather worryingly this so-called academy, which is fronted by the ubiquitous Jean Christophe Novelli, is actually designed to teach chefs how to cook with processed cheese.
"We never cease to be amazed by the creativity and ingenuity of chefs when presented with the range of Bel cheeses" trills the website. "Some of the dishes we see are works of art, designed to impress; others are simplicity itself, but with a flavour and texture that are just divine."
Er, yes. Among the recipes that may (or may not) inspire you are Pasta with The Laughing Cow Light, peas and mint which contains an inadvisable 500g of powdered stock (a typo, I hope), Shepherds Pie made with frozen vegetables topped with potatoes and Laughing Cow cheese spread triangles, Leerdammer Light Individual Cheese Soufflés and Mexican Fajitas with Port Salut
Coming to a restaurant or pub near you :(