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.
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.
Now on the menu at Le Pichet Read More »
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 16, 2016. All weekend long, from Friday 4/15 to Sunday 4/17, in addition to our
Raw Milk Cheese Appreciation Day Read More »
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 16, 2016. All weekend long, from Friday 4/15 to Sunday 4/17, in addition to our
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 with brine every 2 days during first weeks of aging, giving a pungent, orange colored
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 with brine every 2 days during first weeks of aging, giving a pungent, orange colored
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 old favorites return to the menu (like oysters on the half shell and Soupe a
Fall menu starts at Café Presse Read More »
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 old favorites return to the menu (like oysters on the half shell and Soupe a
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 in at about 12# Rind: Washed rind. Interior: semi-firm pate, gently ivory in color and
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 in at about 12# Rind: Washed rind. Interior: semi-firm pate, gently ivory in color and
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 that fall broadly under the label “Gruyere” but comes from a smaller sub-area that has
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 that fall broadly under the label “Gruyere” but comes from a smaller sub-area that has
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, they changed their collective mind. Apparently the public outcry that greeted this announcement was so
FDA Bans cheese aged on boards, then changes mind (?!?!) Read More »
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, they changed their collective mind. Apparently the public outcry that greeted this announcement was so
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 allow the importation of raw milk cheeses aged less than 60 days (and even those
Chevrot and mini chevrot Read More »
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 allow the importation of raw milk cheeses aged less than 60 days (and even those
Do you love cheese? Do you wonder how your lactose-intolerant friends find the courage to carry on day after day? Do you consider it a good thing that handling a well aged Saint-Nectare or Reblochon makes your hands reek for the rest of the day? When you stand in front of a well-stocked cheese counter
Get ready to Better Know a Cheese Read More »
Do you love cheese? Do you wonder how your lactose-intolerant friends find the courage to carry on day after day? Do you consider it a good thing that handling a well aged Saint-Nectare or Reblochon makes your hands reek for the rest of the day? When you stand in front of a well-stocked cheese counter
