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  • Cheese,  French Cheese,  Italian Cheese,  Travel

    Just Leave it Brie

    *Warning this post contains bad puns about cheese. I am a bit of a conservative when it comes to my cheese. The more unadulterated, the better. The only exception being truffle brie. On a recent supermarket spree, I found two new hybrid cheeses – a truffle Moliterno and a bruschetta brie. For me, the Moliterno was the more successful hybrid. Unlike most truffled cheeses (where the cheese is added at the last minute before sale), the wheels age for about six months before being infused with pure black truffle paste, so that the cheese develops a very particular character and depth. The vein of truffle is part of the cheese, not an…

  • Accompaniments,  Cheese,  European Cheese,  France,  Travel,  wine

    I Camembert It…

    Baked cheese seems to be a theme in my life in recent weeks. Hot on the heels of this extravaganza on Christmas Day I found myself delving back into the gooey mess that is baked Camembert. Last night’s indulgence was brought to me by the good people at French brasserie La Varenne This was baked in the paper container it comes in and served with honey and truffle oil. It was one of those rare moments in dining where many senses were tickled – sight, smell and of course taste. The fact that it’s a tactile dish involving digging the fresh baguette pieces into the oozing hot cheese is even more exciting. Sorry,…

  • 12 cheeses of christmas,  Accompaniments,  Cheese in Cooking,  Food Trends,  French,  fresh cheese

    All Wrapped Up – Camembert En Croute for Christmas

    It seems I am developing an aptitude for creating “stunt cheese” or “extreme cheese challenges”. First there was the infamous “Turkey Cheese” for Thanksgiving and now folks, I present to you my latest creation… This is a wheel of Camembert wrapped in puff pastry and baked. I had planned to do this with Brie, as is the traditional way, but believe  it or not I struggled to find a suitable wheel. I also had a scramble to find readymade puff pastry sheets big enough (who has time to make puff pastry on Christmas Day) but managed to cobble together a casing from some small squares, well placed egg wash  and a lot…

  • 12 cheeses of christmas,  Cheese,  christmas,  French,  fresh cheese,  Goat Cheese

    12 Cheeses of Christmas – Festive Goats Cheese

    OK I know I am a couple of days late starting this venture but the spirit is there. I was doing a Saturday smash and grab at Monoprix and saw this little festive beauty. It’s a lovely and fresh round of creamy goat cheese (called a crottin) rolled in red peppercorns and topped of course with a festive (fake) holly sprig. It’s amazing how something as simple as peppercorns and a splash of red can make a humble hunk of cheese so Christmasy. Goat cheese is my go-to (see what I did there) cheese but even among my cheese loving friends it is divisive. Some people find the aroma and distinctive taste…

  • Cheese,  Cheese in Cooking,  French,  Goat Cheese,  White Cheese

    A New Leaf

    So here’s the funny thing about this cheese, I actually DID take a photo of it before it was made into this: But, I must have been distracted and the photo is a complete blur (like last Friday…another story…). So i will have to use my powers of description. It was a small crottin (a pungent cheese made of goat’s milk and formed into small disks) which was wrapped in a vine leaf. It was very pretty (not pretty enough to keep me focused clearly). The cheese was clean and fresh, with that goat-milk tang I just love. The leaf was brined and while this wasn’t, I have read elsewhere that…

  • Accompaniments,  Aged Cheese,  Artisan Cheese,  Cheese in Cooking

    Fromage Fortifications

    As a cheese blogger, having a fridge full of the good stuff is an occupational hazard. As of yesterday I have leftover pieces of Manchego, Parmesan, Swiss, Cheddar, Gorgonzola and several unidentified randoms. Now you know how I hate waste as much as losing perfectly good cheese, so I dug out this recipe by the amazing David Lebovitz for Fromage Fort. Fromage fort is a French cheese spread, literally “strong cheese”. It is traditionally made by blending together pieces of different leftover cheeses, white wine (or other spirits) with garlic, herbs and whatever takes your fancy. I made mine with around seven kinds of odds and ends cheeses The recipe calls for…

  • Cheese,  European Cheese,  Food,  France,  French,  Travel,  wine

    A Hard Days’ Bite

    In the scheme of things, last week was pretty draining. And I’m not talking about #whitegirlproblems, although I did learn my hairdresser is closing down. But that’s another story. Come Friday, all I wanted to do was curl up on the couch with a glass of red wine and Netflix. But my friend Alicia had other plans. She rounded up the homies for some mac and cheese and a viewing of the magnificently awful Sharknado. Margaritas, stretchy pants and a wooden Tara Reid. How can I resist? Alicia made her mac and cheese using a recipe gleaned from her friend’s blog Kitchen Thymes which involved using odds and ends of…