It’s blue Monday (officially the most depressing day of the year) and comfort food is not just desirable but vital for life and sanity. Received wisdom tells me this should be a slow cooked stew or casserole but I haven’t got the time or inclination, and I’m not in the mood for anything meaty. What I want is something unctuous, creamy and soothing. I’m kind of thinking risotto, but on my way home I walk past the Cambridge Cheese Company tucked away on All Saints Passage. Despite its location the shop has a devoted local clientele along with a few tourists who have stumbled upon it after their tours of Trinity and St John’s. It’s a funny place, austere with slightly curmudgeonly service, but I defy anyone to walk out of the shop without a few luscious cheeses tucked under their arm.
As for me I’m clutching a box of Mont D’Or, a seasonal soft cheese produced mainly in Switzerland and only available from around September to March. Now I know most people are familiar with the baked Camembert schtick, but this is the real deal. Buy one and on the way home pick up a fresh baguette. Take off the lid and any plastic packaging, spike the cheese with some slivers of garlic and slosh a bit of white wine over it. Put the uncovered cheese still in its raffia container on a baking tray and place in a hottish oven for about 20 minutes until it is bubbling and molten. Scoop out the cheese with hunks of baguette. Eat and sigh.
Cambridge Cheese Company
All Saints Passage