Fromage

Petites Histoires

Winebar le Baron Rouge, rue Théophile Roussel, Paris

Posted on

I think it is fair to say that the Baron Rouge changed the way I think about how a public space can and should be used.  Before discovering Le Baron Rouge, I had never been in a place that spent so little time making guests physically comfortable or paying attention to the rules, but was […]

Winebar le Baron Rouge, rue Théophile Roussel, Paris Read More »

Slide 1

I think it is fair to say that the Baron Rouge changed the way I think about how a public space can and should be used.  Before discovering Le Baron Rouge, I had never been in a place that spent so little time making guests physically comfortable or paying attention to the rules, but was

Tagged , , , , | Leave a Comment
Stuff

Transhumance in the Vallée d’Aspe

Posted on

The transhumance is the practice of moving livestock to high mountain pastures as the weather warms in early summer.  As I learned when I visited the Fromagerie Écologique Agour Irati, this ancient practice has economic and culinary roots. Moving the flock to communal mountain pastures in the summer allows the farmer to use his land

Transhumance in the Vallée d’Aspe Read More »

Slide 1

The transhumance is the practice of moving livestock to high mountain pastures as the weather warms in early summer.  As I learned when I visited the Fromagerie Écologique Agour Irati, this ancient practice has economic and culinary roots. Moving the flock to communal mountain pastures in the summer allows the farmer to use his land

Tagged , , , | Leave a Comment
Stuff

New for fall at Le Pichet

Posted on

New salad for fall at Le Pichet: Roasted heirloom carrots, herbed creme fraiche, parsley and mushrooms marinated “a la grecque” with spices and lemon juice

New for fall at Le Pichet Read More »

Slide 1

New salad for fall at Le Pichet: Roasted heirloom carrots, herbed creme fraiche, parsley and mushrooms marinated “a la grecque” with spices and lemon juice

Tagged , , , | Leave a Comment
Stuff

Assiette de fromage

Posted on

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.

Assiette de fromage Read More »

Slide 1

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.

Tagged , , | Leave a Comment
Stuff

Did you miss this special at Café Presse?

Posted on

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!

Did you miss this special at Café Presse? Read More »

Slide 1

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!

Tagged , | Leave a Comment
Stuff

Special salad at Café Presse this weekend.

Posted on

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.

Special salad at Café Presse this weekend. Read More »

Slide 1

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.

Tagged , , | Leave a Comment
Better Know a Cheese

Sagging Fence Farm goat tomme

Posted on

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 months (maybe longer due to recent closures!) This goat’s milk cheese is made by Bob

Sagging Fence Farm goat tomme Read More »

Slide 1

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 months (maybe longer due to recent closures!) This goat’s milk cheese is made by Bob

Tagged , , , | 1 Comment
Scroll to Top