Gooey Cheeses: Difference between revisions

Revision as of 18:30, 2 February 2006

Saint-Florentin: A raw cow's milk cheese from Burgundy. The one-pound drums have a washed rind and are creamy and rich.
Saint-Marcellin: From France's Dauphiné region, north of Provence. The 3-ounce disk of cow's milk cheese is best after a few weeks of ripening when the flavor becomes fruity and nutty.
Perail: A little disk of sheep's milk cheese that the Roquefort makers make for themselves.

These recommendations are from Steve Jenkins as heard on the Splendid Table.

Revision as of 18:05, 2 February 2006 (view source) Rday (talk \| contribs) (→‎Some cheeses to ask for at Curds and Whey) ← Older edit		Revision as of 18:30, 2 February 2006 (view source) Rday (talk \| contribs) (→‎Some cheeses to ask for at Curds and Whey) Newer edit →
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	== ~~Some~~ cheeses ~~to ask for at Curds and Whey~~ ==		== Recommended but untried cheeses ==

	* Saint-Florentin: A raw cow's milk cheese from Burgundy. The one-pound drums have a washed rind and are creamy and rich.		* Saint-Florentin: A raw cow's milk cheese from Burgundy. The one-pound drums have a washed rind and are creamy and rich.