Food Post — Holiday Snack EditionDecember 15, 2006 at 1:43 pm | Posted in food | 13 Comments
Just in time for the Holidays, it’s Cranberry Flavored Yop!
I’m amused by this product, because cranberries aren’t really very French (witness the fact that they are called “cranberries”, rather than some actual French word). And Yop (a thick, full-fat, drinkable yogurt made by Yoplait) isn’t available in America, as far as I know… So it’s kind of a weird cross-fertilization of cultures.
And how did this meeting of worlds go? Okay, but the Yop fared better than the cranberries.
As you can see here, the color is pretty pale, foreshadowing the weakness of cran-taste in the drink itself. If I closed my eyes and really focused, I could tell I was drinking cranberry-flavor, rather than strawberry or raspberry. But it was really lacking that tart attack you usually get with cranberries — mostly it was just sweet and creamy, like other Yop products. In any case, it didn’t satisfy my craving for my mom’s cranberry-chocolate-chip cookies. Yum.
In the comments to my famed Potato Chip post, it was recommended that I try these Belin Croustilles, which were described as the French “version of the cheeto” (and also, “cheeserific!”). As a long-time closet cheeto lover (they were pretty much all I ate my freshman year of college), I was determined to try them.
Verdict? Interesting. They’re much paler than the radioactive-hued American cheetos, but with a much more complex flavor. At first, you hardly taste the cheese, but as it mellows, there’s a strong, pungent undercurrent of full-bodied cheese aroma. And in this case, it’s not sharp cheddar, but some unplaceable combination of camembert, reblochon, and roquefort.
And yet, as far as I could tell from the listed ingredients, these “croustillantes” — like their American cousins — contain no actual cheese: trans-fat and chemical flavoring all the way, baby. So how do they get all those subtle flavors of French cheese crammed into tiny crunch sticks without using a smidge of actual cheese? I don’t know, but I’m gonna go ahead and call it a holiday miracle.
And for good measure, I’m also going to throw in this photo of Salade de Chevre Chaud, because I made it this week, and it came out pretty. Enjoy!
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