Difference between revisions of "Gooey Cheeses"
From Finninday
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* 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. | * 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. | * Perail: A little disk of sheep's milk cheese that the Roquefort makers make for themselves. | ||
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| + | These recommendations are from Steve Jenkins as heard on the Splendid Table. | ||
Revision as of 11:07, 28 November 2005
Some cheeses to ask for at Curds and Whey
- 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.
