Affichage des articles dont le libellé est Fromage. Afficher tous les articles
Affichage des articles dont le libellé est Fromage. Afficher tous les articles
lundi 24 décembre 2007
Every year, around December or January, we invite friends over for a traditional "Raclette" meal. This is similar to fondue, and comes from the France/Switzerland border area. What you do is buy a certain type of raclette cheese, that is usually pre-cut into square or round slices. These slices are then placed on little pots, which are then placed into a heater, which melts them. Then you scrape the cheese onto various high-calorie items, like potatos, bread, ham, or sausage. Sometimes you can be really healthy and have it on apples or carrots, but let's not get carried away. In the picture, you can see the raclette machine where you heat up the cheese slices, which are placed on the utensil just to the right of the knives. The wooden thing is to scrape the cheese off.Why do we do raclette every year? Well, besides it being a very good winter dish, there is also no actual cooking involved. (besides cooking the potatos, which I can actually manage).
So this year we invited most of our friends here in Provence one couple couldn't come because the woman was about 39 weeks pregnant (and has since had her baby), another couple was out of town. I was pretty tired as I had spent the entire week working hard with a visiting US engineer but Alain and I managed to get the apartment cleaned and the groceries bought in record time. It was also a good occasion to use various wedding gifts that don't get used as much as they should.
The raclette should be eaten with a salad and white wine is supposed to be served. For dessert we had ice cream and a coconut pie that Veronica, a lovely Argentinian, brought. Her husband, Sebastian (Argentinian as well), works with me.
It was a very nice night.
The night wen
jeudi 11 octobre 2007
This is one of Alain's favorite cheeses. The name is literally- bark of pine. Apparently, it is a cow's cheese (though the picture looks more like Great Dane- seriously, click on the picture, look at just the head and tell me what it looks like to you) that is wrapped in pine bark. It does certainly have a piney flavor. That is, I am guessing. Haven't gone around licking too many pine trees lately. It is from the Franche-Comté Region (on the Germany border, south of Strasbourg).
The suggested way of eating this cheese (from the wrapper):
A Delicious Main Course
Step 1: Remove the plastic film and wooden plate it is placed on. (Have to make sure everyone understands that).
Step 2: Make a 3 cm hole in the center of the cheese. (Notice how they are precise about the size, but don't specify how deep this hole should be).
Step 3: Fill with white wine. (What, no suggest year and vineyard? This is France after all, and two of the things they take the most seriously: wine and cheese.)
Step 4: Place in a small poêlon.
Step 5: Cook 20 min in a warm oven 180 degrees C.
Step 6: Serve with hot potatos, vegetables, and sausages.
Sounds yummy to me.
The suggested way of eating this cheese (from the wrapper):
A Delicious Main Course
Step 1: Remove the plastic film and wooden plate it is placed on. (Have to make sure everyone understands that).
Step 2: Make a 3 cm hole in the center of the cheese. (Notice how they are precise about the size, but don't specify how deep this hole should be).
Step 3: Fill with white wine. (What, no suggest year and vineyard? This is France after all, and two of the things they take the most seriously: wine and cheese.)
Step 4: Place in a small poêlon.
Step 5: Cook 20 min in a warm oven 180 degrees C.
Step 6: Serve with hot potatos, vegetables, and sausages.
Sounds yummy to me.
Five cheeses!
dimanche 16 septembre 2007
This cheese, made from ewe's milk, comes from the Basque region of France. I didn't particularly care for it. It is supposed to be opened one hour before eating (I guess to air out, I don't know), and you aren't supposed to eat the crust. The cheese bible states that the production of these cheeses (with sheep's milk) is a very old practice in this region, and that most are artisanal, made with unpasteurized milk. The AOC label was given in 1980, and in order to be marked AOC, the sheep must have grazed in the mountain pastures from May 10th through September 15th. They are best consumed with white wines. This particular cheese- Ossau Iraty is from the manech breed of sheep. (no clue)
Wikipedia states "Ossau-Iraty is rather medium-soft light in color and very complex yet delicately smooth flavors. This cheese tastes slightly akin to cow's cheeses of similar texture such as alps cheese. Ossau-Iraty is complex and includes an edible slightly white-moldy tart rind; this offers considerably to the experience. This is a creamy, not bitter, not overly sweet, perhaps slightly nutty cheese with a gentleness and ability to please. Finishes rich and smooth.
It is safe for those who are lactose intolerant."
It is safe for those who are lactose intolerant."
I took a few bites and decided that was enough for me. Too much of a sheep taste. To be fair though, we didn't open it an hour before eating, and did not try it with white wine, but in the future I will pass on this one. 1 cheese
jeudi 13 septembre 2007
Okay, I know I am really really behind on my year of cheese blogging. Believe you me, I have been faithfully sampling new cheeses, but sometimes have "le phlegm" to write about them. But I will try to catch up now.
(for the cheese itself: rating of 2 cheeses)
Here is a cheese whose name literally means "dung" or "droppings" of goat cheese. Yum! Get me some of that! It tastes pretty much like any other goat cheese, perhaps a bit drier in my opinion. Because I don't have much to say about this, I am including a recipe (which I have not tried and therefore cannot vouch for, but it sounds good to me).Preparation: 15 minutes (which in my experience of French recipes, should most likely be doubled by at least two)
Cooking time: 15 minutes
Let sit: 5 minutes
Total time : 35 minutes (yeah, make that one hour)
For 4 people :
4 crottins de chèvre type Chavignol
3 Granny apples
basil leaves
Preparation:
1 Preheat the oven at 200°C. Peel the apples, remove the core and seeds (whew! sure glad they spelled that one out for me!). Cut them into fine slices.
2 Cover the bottom and sides of four small bowls with the apple slices.
3 Place one grated? basil leaf on the bottom of each bowl.
4 Place one entire dung in each bowl. Cover with the rest of the apple slices and cook for 15 minutes.
5 Wait several minutes before removing them from the molds. Place 3 small basil leaves on top of each.
4 crottins de chèvre type Chavignol
3 Granny apples
basil leaves
Preparation:
1 Preheat the oven at 200°C. Peel the apples, remove the core and seeds (whew! sure glad they spelled that one out for me!). Cut them into fine slices.
2 Cover the bottom and sides of four small bowls with the apple slices.
3 Place one grated? basil leaf on the bottom of each bowl.
4 Place one entire dung in each bowl. Cover with the rest of the apple slices and cook for 15 minutes.
5 Wait several minutes before removing them from the molds. Place 3 small basil leaves on top of each.
Should be eaten lukewarm, accompagnied with toasted bread.
Anybody who tries this, please send pictures or let me know how it turned out.
dimanche 22 juillet 2007
I don't usually follow my exclamations of "That looks horrid!" with "I am going to buy it and eat it!" but for cheese I will make an exception.
I bought this one, Epoisses des Ramparts, for €6.50, which is higher than my usual range for cheeses.
It was covered in a plastic wrap, which made it look much worse.
However, (almost) always willing to put myself to the cheese tasting test for my adoring public, I bought it and brought it home.
It is an incredibly strong cheese, imbibed with Marc, a type of Brandy according to Wikipedia. This type of cheese comes from the Bourgogne region. This is an AOC (appelation d'origine controlé) cheese. It is said that Napoleon tried this cheese and liked it. The book further states that these cheese were highly regarded at the end of the 19th century, but their popularity waned until after the 2nd WW. It was resuscitated in 1956 by Mr. Berthaut, and that today only one farm produces the official epoisses. There are also artisanal versions.
Link to Wikipedia article.
It is a very strong cheese, best eaten last in my opinion. I am unsure that we will be able to finish the whole thing. 
vendredi 6 juillet 2007
So, in my (ahem) weekly blog post about cheese, this week I am going to mention this nosehair burner that we purchased a week ago at Carrefour. It is covered in pepper.
My first burning mouthful I thought I wouldn't be able to finish, but this cheese has actually grown on me. Not sure I would buy it every week, but it is definetely different. Best eaten as the last piece of cheese of a meal though.
It is made from unpasteuriszed goat's milk (chevre), more than 45% fat, and is from the Fromagerie de Banon, in Banon, wherever that is.
A good cheese that I recommend. five cheeses!
dimanche 17 juin 2007
Boursin cheese is a cheese the CMH introduced her to in the US. It is rather expensive, in the US, about 6$ if I remember correctly.
Here it is about half that, being as it isn't imported.
From Wikipedia:
"Boursin Cheese is a soft creamy cheese available in a variety of flavors. Its flavor and texture is somewhat similar to American cream cheese.
Boursin cheese was first produced in 1957 by François Boursin in Normandy. Boursin is a trademark - Boursin cheese is produced exclusively by the Boursin company, a subsidiary of Unilever."
Boursin cheese was first produced in 1957 by François Boursin in Normandy. Boursin is a trademark - Boursin cheese is produced exclusively by the Boursin company, a subsidiary of Unilever."
Dang. I want a cheese named after me. What kind of cheese are you eating? Some Megan. How does it taste? Ah, rather blond.
Boursin Garlic & Fine Herbs
The welcome addition to any cheese platter, made with cow's milk and cream, garlic, salt, pepper, parsley and chives. Boursin Garlic & Fine Herbs is an ideal cheese to enjoy as an appetizer or aperitif.
(The basic flavor, good for spreading on any bread)
Boursin Pepper
This flavored fresh cheese is characterized by the lively black pepper that gives it a distinctively spirited taste.
(Haven't tried this one)
Boursin Shallot & Chive
This addition to the Boursin family is distinguished by the sublime blend of savory shallot and delectable chive flavors with Boursin's authentic Gournay Cheese base.
(Brought this once to a potluck at work in the US. One of the guys liked it so much, he sent out a general email asking who had brought it and where he could find it. I don't really like this flavor personally.)
Boursin Fig, Raisin & Nut
This unique combination of popular flavors delivers a sweet and savory taste that opens a whole new world of ways to enjoy Boursin.
(Haven't tried this one.)
Boursin Light Garlic & Fine Herbs
Based on the original, Boursin® Light has 78% less fat and 64% fewer calories then regular Gournay Cheese, so patrons can indulge at any time.
(Haven't tried this one either. I think Light cheese is outlawed in France.)
Here in France there is also "Noisettes et Noix" Hazelnuts and nuts (very good) and Cranberry and Pepper. Hmm... Interesting
I love this part of the website:
"When your guests ask what variety of cheese you're serving, dazzle them by casually mentioning that Boursin® is authentic All Natural Gournay Cheese."
Are you dazzled now? You had better be.
(PS. The title is from an advertising campaign of theirs, Some bread, some wine, some boursin.)
All in all, four cheeses.
dimanche 10 juin 2007
For the latest in my cheese installment (I know you all were waiting with baited breath) I present to you a Corsican cheese. We bought it from a shop that makes ravioli, gnocci, etc. and has specialty cheese.
This one is covered in Herbs de Provence (from Wikipedia)
This one is covered in Herbs de Provence (from Wikipedia)
Herbes de Provence (Provençal herbs) are a mixture of dried herbs from
Provence invented in the 1970's.
The mixture typically contains rosemary, marjoram, basil, bay leaf, thyme, and sometimes lavender flowers and other herbs. The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture.
Herbes de Provence are mostly used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking
or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.
Herbes de Provence are often sold in larger bags than other herbs, and the price in
Provence is considerably lower than other herbs.
Provençal cuisine has traditionally used many herbs, which were often characterized collectively as "herbes de Provence", but not in standard combinations, and not sold as a mixture:
...the famous mixtures of herbes de Provence... were unknown to my Provençal grandmothers, who used, individually and with discernment, thyme, rosemary and savory gathered in the countryside.
I didn't really like the cheese as much as I thought I would. Sorry for the blurry picture, it was before I discovered Macro mode. Anyway, if you want cheese that tastes like a mouthful of grass, go right ahead. I normally like Herbs de Provence, but they should be an added oomph, not a WHOA! We have a large bag of them that I use occasionally, mostly on meat. It was a present from his grandmother, who insists on telling me things like how to make my own pasta and tomato sauce, like I am really going to do that. I am sure that it tastes much better and that you can tell the difference, but for me, it just isn't worth the time and burnt tomatos. Anyway, back to the cheese- I give it one Cheese. 
vendredi 1 juin 2007
I bought this cheese from the local supermarket Casino, in the specialty cheese section. I looked at it, then carefully looked at the others of this type. They were all like this, so I figured that it must be how it is supposed to be sold/eaten.
Now, usually I prefer my WALLS mold covered, but I suppose the cheese will have to do.
I brought it home (I think it was about 2€, maybe a little more). The packaging didn't say anything like "Scrape off mold before eating or you will die" and Alain didn't recoil in horror, so we went at it. It tastes pretty much like any other chevre, goat cheese.
The brand is "Le Petit Chevrot" The small baby goat. Hmm. Now, I am pretty sure that baby goats don't give milk and I hope against hope it isn't MADE of baby goats. It also states that it is from unpasteurized milk (lait cru). When combined with the mold, I am sure it would be outlawed in the US, but we are still alive and kicking. (and bleating for some reason).
All in all, a good cheese.
I give it 3.5 cheeses (out of 5)
Tasted good and points for originality, but didn't really make me feel I was eating something special.
mardi 22 mai 2007
Well, despite a lack of the official cheese book, we will have to just forge on ahead with the Year of Cheese. If I find it later, I will make updates where necessary.
First up: the Chamois D'Or
"Who doesn't know the cheese "Chamois d'or" ? At least the name! It is a cheese soft and kids love it. I advise you to try it by letting it melt in the microwave or in the oven, on a piece of break. You will see, it is delicious."
Not my words, they have been stolen and translated from a cheese message board by some Cheese Monster.
I don't know, it seemed rather bland to me. I guess it is in the Camembert family. I found some listings saying that it was a good Vegetarian cheese, which left me rather stupified. I thought all cheese, except perhaps those with bacon wrapped around them, were vegetarian? And if not, then hey, I don't want to know.
Not my words, they have been stolen and translated from a cheese message board by some Cheese Monster.
I don't know, it seemed rather bland to me. I guess it is in the Camembert family. I found some listings saying that it was a good Vegetarian cheese, which left me rather stupified. I thought all cheese, except perhaps those with bacon wrapped around them, were vegetarian? And if not, then hey, I don't want to know.
All in all, a mild cheese, good for basic spreads.
lundi 30 avril 2007
The Cheese Project is currently on hold as the Cheese Monster finds where she put her Cheese Bible. This was a present from the Cheese Monster's Husband. It is different than a Cheesy Bible, and certainly different that a Bible of Cheese.
(cartoon courtesy of www.mik-cartoons.com)
samedi 21 avril 2007
Yes, dear readers. I have decided to do it. Unfortunately not traveling around France trying a different cheese a day and writing a book, but the next best thing- trying a new cheese once a week and writing a post in my blog. However, should anyone want to finance Megan's Year of Cheese Tour de France, please let me know. Anyway, look for a weekly post, titled with the name of the cheese, reviews, history of the cheese, etc. For some background, please visit this post. It even warrants a new label: Fromage
jeudi 11 mai 2006
Alain has a song that I like to call the Stinky Stinky Cheese Song.
Here is how it goes.
"Cheese, cheese, stinky stinky cheese.
Cheese, cheese, I want to eat you."
One of the best things about being in France is of course the cheese. There are so many variaties. Types of cheese that I never would have touched B.A. are really great tasting- goat cheese and peppery cheese and blue cheese. And most of it is really cheap here compared to the US. The same type of cheese, such as Boursin, is five times cheaper.
I proposed to Alain that I could travel around France, eating a different type of cheese every day and write a book about it (there are over 500 types of cheese according to the Cheese book he bought me for my birthday). I could call it "My Year of Cheese". He thought it was a strange idea. I don't know why.
Most tourists to France know that an entire meal can be made out of a hot baguette or two, a couple types of cheese, maybe a sausage, and some wine.
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