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Post by GitteK on May 25, 2007 14:55:08 GMT -5
when I think of all the wonderful things you can do with cream........ e.g. think of the Frazier cake at Mulots' with strawberries, cream and white chocolate. Think of blanquette de veau - veal in creamsauce.... WHY WOULD ANYONE WANT TO ABUSE THIS GIFT OF GODS AND MAKE....... CHEESE OUT OF IT ? yuk, yuk, yuk and 3 times yuk........ Imagine Irish Coffee with a lump of roquefort on top ? BTW if anyone should ask: I am allergic - naturellement.......
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Post by joan1 on May 25, 2007 15:29:05 GMT -5
I love cheese, before a meal, after a meal, as a meal, I don't care when!! I do enjoy it after dinner in France, but at home it is more like an appetizer or a snack with wine. I love most cheeses, soft , hard , firm, sharp, etc,, but one bad surprise for me was a certain type of goat cheese. I love goat cheese, the soft . and young type, but at a relatives, out came the cheese plate and I selected a goat cheese that was hard and old,, ( it was supposed to be, LOL) and it had the strongest nastiest taste I can recall encountering in a cheese, and I love stuff like bleu, so it isn't that I am only into mild cheeses.
A bit off topic, but, I also eat and serve salad after an entree, that is how my dad( french) always liked it served,, but here in North American I know that is unusual. I also make salads as a main for a light lunch or supper, but they are NOT what my dad calls salad. Salad is lettuce, with a vinigrette to him.
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Post by joan1 on May 25, 2007 15:35:02 GMT -5
Gitte,, no,, how could you,, LOL. At least you drink, LOL. First I find out Shoesy does not drink, but she likes cheese, and you do not eat cheese, but you drink,, what a pair you two would make on a visit together!
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Post by supremecourt on May 25, 2007 15:42:04 GMT -5
Wow! Some great recs, thanks everyone! The Tomme Fleurs Verte especially sounds good.
sistereurope - your method sounds great, too - just make a random selection and see what you get, be adventurous! Perhaps I will try this as well!
I guess I should learn the words for "goat" and "cow" and "sheep" before leaving, LOL!
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Post by iank9 on May 25, 2007 16:35:45 GMT -5
Hi everyone, My favourite French cheeses would be Beaufort or a Comte from the Jura region, both hard cheeses, and great with a glass of red or a glass of Arbois. Sistereurope, the ash covered goats cheese might be a cheese from the Loire region, a Selles sur Cher, quite a strong tasting goat’s cheese. For a blue cheese it would have to be a Roquefort “the King of Cheeses” or a Bleu d’ Auvergne. In a small village south of Tours, Ste Catherine de Fierbois, there is an Auberge called Jean d’Arc. The proprietor hails from the Auvergne region, and despite been surrounded by some wonderful cheese farms, she sells only cheese from “her” region (and she let’s you know!!) Back to Paris, there is a cheese shop on the Rue de Buci which is absolute heaven. A slice or two of your favourite cheese then pop into Paul for a couple of baguettes, then into Nicholas for a bottle of something chilled, then onto the Tuileries or Luxembourg Gardens…….. Back in the UK, and a plug for a region not far from us and for fans of Wallace and Grommit how about a slice of Wensleydale traditionally made in the stunningly beautiful Yorkshire Dales www.wensleydale.co.uk/Best wishes
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Post by Penny on May 25, 2007 17:29:56 GMT -5
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Post by susanb on May 25, 2007 23:15:34 GMT -5
I quickly read thru these threads to make sure that my questions weren't here. Does anyone know the history behind cheese being used for dessert. I love cheese like the next person and the next time I will try a cheese course after dinner. but honestly, I'm not sure that it won't be too heavy or satisfying. I ALWAYS have an urge for something sweet after my dinner. You can't possibly go wrong with a nice creme broiler. I can't say that I've had an after dinner cheese course. But on my next travel, I will try it. But honestly, I'M a little leery that it may be too heavy and not at all satisfying
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Post by iank9 on May 25, 2007 23:55:21 GMT -5
Hi Susan B, I mentioned that we have cheese with a meal as an "intermediate", which means we then go on to have a desert, and my wife also adores a Creme Brulee. (The trio of Creme Brulee at Les Bouquinistes remains a favourite)! Usually, you are not offered huge amounts, but sufficient to taste perhaps two or three different cheeses, and evoke those memories! We only eat the cheese at this point, no accompanying biscuits or bread or chuntneys. We would however take these if we were having cheese as a desert course. It also enables you to match a glass of a different wine to accompany this, before moving onto the desert course. Best wishes
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Post by susanb on May 26, 2007 1:33:34 GMT -5
Ill try to explain tomorrow. Sometimes, this computer stuff is EXHAUSTING and I'm pooped.
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Post by GitteK on May 26, 2007 1:41:33 GMT -5
supremecourt and you other cheeselovers ! This foodglossary contains hundreds of detailed descriptions of all sorts of cheese, where they come from, what milk they are made of, how they look etc. Let me give you an example: >>>Ami du Chambertin: friend of Chambertin wine; moist and buttery short cylinder of cow's milk cheese with a rustcolored rind, made near the village of Gevrey-Chambertin in Burgundy. Similar to Epoisses cheese.<<< www.patriciawells.com/glossary/french_english_food_glossary.pdfOK - I will give you this much: pizza OK lasagne OK croque monsieur OK mornay sauce OK
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Post by cybee on May 26, 2007 11:14:35 GMT -5
After I came home from Paris, I started buying all these "strange new cheeses" (as one of my daughters put it!) ha! Yes, I now have crepe and creme brulee fetishes and a new appreciation of all the various cheeses (many of which are difficult to find here)!
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