I’ve known Cedric Minel for 6 or 7 years since he set up the curiously named Cheesee Peasee. I think he is one of Edinburgh’s best kept secrets. Those in the know make regular pilgrimages to his authentic French cheese van parked on Meadow Place on Saturdays to purchase his produce and practice their French.
Cedric once worked for another cheesemonger in Edinburgh, but was not satisfied with the quality of the cheese they were importing from France, so he set up his business. Focussing on cheese with an appellation controllee mark of quality, he imports cheeses from all over France. He once explained to me that the appellation controllee ensured that the quality is good year round rather than dipping when the cows have different fodder to feed on. The cheeses are simply delicious. A favourite of ours in Reblochon, but there is something for everyone, from harder Comte to soft, soft goats cheese. Don’t wait to seek him out.
So where do the macarons come in? Some months ago, Cedric suggested I try one of the first experimental batches he had made. The macaron was lovely, but he was not totally happy with the results. He spent time refining the quality, taste and appearance. Today’s macarons are simply gorgeous – as you can see I couldn’t wait to taste before taking the photograph. You can purchase them by the half-dozen in pistachio, lemon, vanilla or chocolate and passion fruit.
If you can’t get along on a Saturday morning, visit Cuthbert’s cafe Monday to Friday and you can enjoy one with a great coffee.
www.cheesee-peasee.com – a little out of date unfortunately
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