Tag Archives: Fromage

Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert

Posted on January 30, 2017 by Jim

This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner.  A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves … Continue reading →

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Perfect Finale

Posted on October 25, 2016 by Jim

A nice way to end a Fall meal in SW France: cow’s milk blue cheese from les Landes, organic baguette, last of the season green figs, chocolate from a local organic artisan and a glass of madiran.

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Now on the menu at Le Pichet

Posted on August 21, 2016 by Jim

Le Pichet chef de cuisine Dave Cooper has added new summer dishes to the menu! Check out our current menu here.  

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Raw Milk Cheese Appreciation Day

Posted on April 5, 2016 by Jim

At Le Pichet and Café Presse, we love Raw Milk Cheese!  That’s why we will be celebrating Raw Milk Cheese Appreciation Day to support traditional cheese making and great artisan cheese makers. Raw Milk Cheese Appreciation Day is Saturday April … Continue reading →

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Delice du Jura

Posted on October 12, 2015 by Jim

From: The region of the Jura in the French AlpsMade By:  Fromagerie Badoz Milk: Pasteurized cow’s milk Curdling type: rennet Size/ weigh: Flat disc about 9″ in diameter and 1″ tall.  It weighs in at about 16 oz Rind: Washed … Continue reading →

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Fall menu starts at Café Presse

Posted on October 11, 2015 by Jim

The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our … Continue reading →

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Le Ramier Roux

Posted on October 8, 2015 by Jim

From: The region of Tarn et Garonne, north of of Toulouse in southwest France. Made By:  Le Ferme du Ramier. Milk: Raw cow’s milk Curdling type: rennet Size/ weigh: Flat disc about 18″ in diameter and 3″ tall.  It weighs … Continue reading →

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Raw Milk Comte

Posted on October 5, 2014 by Jim

If you like cheese labels, or just like cheese, here is an interesting specimen…the label from a raw milk 12 month cave aged Comté.  Comté is sort of like a village designated gruyere, meaning it is one of the cheeses … Continue reading →

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FDA Bans cheese aged on boards, then changes mind (?!?!)

Posted on June 11, 2014 by Jim

On Tuesday the US Food and Drug Administration (FDA) announced that they would begin enforcing rules that ban all cheeses that are aged on wooden boards, a move that would effectively outlaw many American and French artisan cheeses. Then today, … Continue reading →

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Chevrot and mini chevrot

Posted on May 15, 2014 by Jim

From: Charente-Poitou, south of the Loire valley on  the Atlantic coast of France. Made By:  Cooperative Sevre-et-Belle Milk: Another example of a cheese made with raw milk in France but with pasteurized milk for export, as the US does not … Continue reading →

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