r-and-brie

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Don’t we all feel sad to see the last slice of cheese?

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#PREACH 

You cannot buy happiness. You can however buy cheese and that’s almost the same thing.

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French cheese map, posted by Kellscraft.

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EPOISSE: 

This bad boy is definitely in my top 5 cheeses. It always has such an amazing hit of flavours, I can never get enough! 

Epoisse has been described to me by cheese enthusiasts as: 

“reminds me of my childhood of growing up on a dairy farm... tastes like cow pats and paddocks in the best way possible” 

“so strong it it’s almost cat pee-esque” 

So look, it’s definitely not one for the fainthearted but THE Napoleon was a fan. Yep. Need I say more? 

Also, bonus tip: For those playing at home, if you’re living the struggling student life of poverty like I am and can’t afford to buy a whole Epoisse at a time, Trou de Cru is the same thing but in a smaller (more affordable) version. Only make sure that you pronounce Cru correctly (not trou de cou). Otherwise like my French host sister kindly pointed out to me, you are asking for an “asshole” rather than a mini-Epoisse. Aw yeah pronunciation. 

Jarl xoxo

Époisses on a cheese board, by CookingWithCaleb.com

#époisse #troudecru

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I try not to watch junk TV, but I admit that it’s hard to resist keeping up with the Cowdashians…

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#infographics

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Unwilling to speak about anything but how gently this baby says “cheese” today. Thank you for understanding.

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Host a wine and Wisconsin Cheese party with these spot-on tips! http://roxanashomebaking.com/wine-and-cheese-party-tips-to-host/

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Scandaleux: fraude de fromage

I was first introduced to orange cheese during my first lunch whilst on safari in Africa. It was so bright orange, I legitimately thought that the Namibian sun had got the better of it and it had gone off so I didn't even get it. Yep, I said no to cheese. Stop the presses. 

Since then I've discovered that orange cheese is apparently a thing that goes deeper that fluorescent mac n cheese and Easy cheese (cheese in a can). My North American friends always rave about their Wisconsin cheese, but to be honest I'm still not 100% sold even though it tastes delicious. Even though it is still cheddar I still cannot quite get used to eating it!

Who knew that there's actually a history behind this scandal:

http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese

#orange cheese

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"Treachery of Processed Cheese"

threw together this homage to Magritte’s Treachery of Images and my love of real cheese in PS.

http://m.imgur.com/gallery/dolXMAQ

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if you think Brie is boring, that’s probably because you’ve only had the pasteurized, stabilized versions most commonly found in American supermarkets. Unfortunately, even the best cheese shops can’t get the real thing, because it’s made with raw milk and aged less than 60 days (although there are some very good pasteurized versions available, it should be noted, such as the Brie Fermier from Ferme de la Tremblaye). 

The New York Times paid a visit to Brie country in France and brought back some tantalizing photos: 

A Brie Binge East of Paris

Isabelle Hédin, whose grandfather founded the fromagerie in 1895, told us that there are six varieties of Brie, and that the final taste of the cheese depends on the size of the mold used to contain the coagulated raw cows’ milk curd and the length of time it ages.

“Brie-style cheeses are produced all over the world,” Ms. Hédin said. “But real Brie only comes from the Seine-et-Marne.” She said that only two types of Brie have an A.O.C., or Appellation d’Origine Contrôlée, a government label indicating that they have been produced according to a strict set of rules: Brie de Meaux and Brie de Melun, both of which are named after towns in the Seine-et-Marne.

“Brie de Meaux has a velvety white rind, and tastes of butter and hazelnuts after six to eight weeks of aging,” Ms. Hédin said. Brie de Melun “is best between 10 and 12 weeks, and it has a stronger, saltier, more robust flavor that’s a little yogurt-y.”

And what of Coulommiers, the cheese that inspired this trip? It is part of the Brie family, she explained, “and is distinguished from Brie by being smaller and thicker, with a rounder, sweeter taste.”

Brie has been produced in the Seine-et-Marne since the seventh century and is said to have been a favorite of both the emperor Charlemagne and King Henry IV. At the closing banquet of the Congress of Vienna on June 9, 1815, where some 60 different European cheeses were served, Brie de Meaux was voted “the King of Cheeses” by the assembled diplomats and nobles.

This notoriety notwithstanding, Ms. Hédin said cheese production in the region had declined, as farmers convert from livestock to more profitable crops. “Today they’re fewer than a dozen farms making cheese with raw milk they produce themselves,” she said. “Most French Brie is produced with pasteurized milk, so it never achieves any depth of flavor, because the natural bacteria that ripen it are no longer present. Brie de Meaux and Brie de Melun can only be made with milk that’s produced in the Seine-et-Marne, however.”

Read the full post.

(Photos ©2015 NYTimes.com)

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« Comment voulez-vous gouverner un pays où il existe plus de 300 sortes de fromage ? » (citation attribuée à Charles de Gaulle)

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true-fax.tumblr.com

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Voilà notre première recette !!!!!!! plutôt simple est bien de chez moi 

La Tartiflette (à notre sauce bien sur)

Les ingrédients :

poitrine  : c’est meilleur que les lardons sous vide, que l’on trouve au rayon charcuterie de notre super marché préféré 

oignons

pomme de terre

vin blanc apremont ou abymes : oui faut pas se priver des bonnes choses de la vie

et bien évidement le fameux Reblochon

Comment qu’on fait ?

Tout d’abord on coupe la poitrine en gros morceaux et on fait revenir le tout dans une poêle sans rajouter de matière grasse (c’est déja assez gras comme ca), une fois cuite on réserve et on recoupe les morceaux pour faire de jolie lardons

On émince les oignons que l’on fait revenir dans une petite goutte d’huile

Pendant ce temps, on épluche, on coupe en morceaux et  on cuit les pommes de terre à la vapeur ou dans de l’eau, c’est plus digeste !!!!

Quand tout ce petit monde est prêt, on met tout dans un plat et on mélange bien !!

on coupe le reblochon en deux que l’on dispose sur les pomme de terre (coté croûte face à nous) et là on ajoute un peu de vin blanc dans le plat !!!! ca rehausse le gout du fromage et c’est super bon

on enfourne dans le four préchauffé à 180 ° environ pendant 30 minutes environ, enfin on surveille quand on voit que le fromage et le vin bouillonnent ….. c’est prêt !!!

A servir avec une petite salade verte et le reste du vin. Bon appétit en cette période de froid !!!!!

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How to be everyone’s best friend? Simply make a tartiflette!

Recipe: http://justgiving.typepad.com/justgivings_blog/files/jonnos_perfect_tartiflette_recette.doc

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Yep.