Category Archives: Cheese

Paris 2014, Day 12 (A Day of Markets)

Posted on February 17, 2014 by admin

Ibotirama Todays cheese: Aligot, more than a simple cheese Aligot is a dish traditionally made in L’Aubrac (Aveyron, Cantal, Lozère,) region in southern Massif Central of France made from melted cheese blended into mashed potatoes, often with some garlic. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. … Continue reading →

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Paris 2014, Day 8

Posted on February 12, 2014 by admin

smartly Todays Cheese: Morbier Morbier is an aromatic and surprisingly mild French cow’s milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative, a nod to the method by which Morbier … Continue reading →

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Paris 2014, Day 7

Posted on February 11, 2014 by admin

Todays Cheese: Comté About Comté: Comté is an ancient cheese. It has been produced since the time of Charlemagne. Comté is still traditionally made in more than 190 cheese dairies, known as the “fruitières” in the Jura plateau. Comté making: Cheesemakers need … Continue reading →

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Paris 2014, Day 6

Posted on February 10, 2014 by admin

Todays cheese: Roquefort About Roquefort: First evidence of Roquefort was discovered in 79 A.D. when Pliny the Elder mentionned its rich aroma. It was the favorite cheese of Charlemagne. Roquefort is made exclusively from the milk of the red Lacaune ewes … Continue reading →

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Paris 2014, Day5 (Lazy Sunday)

Posted on February 9, 2014 by admin

I love it when a plan come together, we slept in until 1030! We made coffee, had cereal and fruit, mostly because were too lazy to walk the 100 feet to the bakery without a shower, it is Paris after … Continue reading →

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Paris 2014, Day4 (Market Day)

Posted on February 8, 2014 by admin

Saturday morning, so it’s market day along Avenue President Wilson, the most upscale and well attended street market in Paris (Wednesday & Saturday) and the one highly recommended by Patricia Wells at the panel discussion earlier in the week. It … Continue reading →

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