First is on the subject of that great French cheese Compte [there’s supposed to be and accent over the last “e” but my keyboard skills aren’t up to that].
Apparently if it doesn’t meet its taste standards it is reclassified as first class Gruyere [more missing accents] and the people who make it in the high Jura mountains only work for about 8 months.
That’s not quite accurate because in the months when they’re not making Compte they’re making Vacharin Mont D’Or. Hard to think of two more contrasting cheeses.
Second thought is for a quick desert.
Take a ripe dessert pear Half it and scoop out both cores. Squash enough Perl Las or Blacksticks Blue into it to fill the cavity and form a small mound. Take a small slice off the bottom so it doesn’t wobble and stick the slice in the cheese. Add some fig balsamic cream glaze if you like then devour. A meerkat would say “simples”.