Tag Archives: Fromage

Assiette de fromage

Good looking cheese plate at Café Presse…featuring Bleu d’Auvergne, Pont l’Évêque, Bûche de chèvre, Port Salut and Mimolette, served with sourdough country bread.

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Did you miss this special at Café Presse?

In case you missed this daily special last week, here is a reminder: A beautiful hunk of Ste-Maure, aged goat’s milk cheese from the Loire Valley, served with grilled bread and and preserved apricots. Miam Miam!

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Special salad at Café Presse this weekend.

Appetizer special at Café Presse this weekend:House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.

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Sagging Fence Farm goat tomme

Name: Sagging Fence goat tommeFrom: Port Orchard, Washington StateMade By:  Sagging Fence FarmMilk: Raw goat’s milkCurdling type: rennetSize/ weigh: Round tomme about 4# in weightRind: Natural rind that is washed weekly during agingInterior: semi firm, very pale ivory colorAged: 3-5 … Continue reading

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Raclette is back at Café Presse

You asked and we listened…Raclette Savoyarde is back at Café Presse! As featured on the Food Networks “The Best thing I Ever Ate”, our raclette features raw milk mountain cheese from the French Alps, melted in a skillet and served … Continue reading

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New to the menu for Fall at Café Presse

Just added today to the menu at Cafe Presse: Salad of Belgian endive, Bosc pears, garlic croutons and creamy bleu cheese dressing. Choose the salad only (its vegetarian!) or opt to add slices of house smoked Muscovy duck breast. Miam … Continue reading

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E. Cabretou, now on the cheese board

Now on the cheese board at Café Presse, this goat’s milk tomme from the French Basque region is perfectly ripe and ready to sample. The Basques are famous for their sheep milk cheeses, but a small amount of goat’s milk … Continue reading

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From the cheese board…

Name: Toma di GressoneyFrom: The region of Vallée d’Aosta in the Italian AlpsMade By:  Fromagerie Vallée de Gressony Milk: Raw cow’s milkCurdling type: rennetSize/ weigh: Round tomme about 5# in weightRind: Aged in high humidity on oak boards to develop … Continue reading

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Special today at Café Presse

Special tartine today at Café Presse: grilled pistachio-pork sausage and melted Cantal on country bread, served with a salad of endives, pistachios, oranges and pistachio vinaigrette

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Assiette de fromage at Café Presse

A tres belle assiette de fromage, including a roquefort, mimolette, munster, a goat’s milk tomme from the Basque Countries and a washed rind sheep’s milk cheese called Brebirouuse

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