Tomette

DSCN0729
Originally uploaded by Little duckling.

Another cheese meal. This time we have cheese in its most pure, unadulterated form - the tomette.

In addition, we have four types of regional sausage (IIRC): paprika (red peppers), sanglier ("wild boar", although at first I thought it must be blood sausage), cepes (mushrooms), and beaufort (um...). We got the cheese and sausage at the town market at midday Monday.

I guess the sanglier is my favorite of the several sausages; it may be too fatty for some, though. The cheese is, of course, magnificent.

The baguette and salad rounded out the meal nicely.