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