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frencheese.co.uk | frencheese.co.uk Reviews
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Gvina Israel מרתף הגבינות - קישורים
http://www.gvina.co.il/links.php
מרתף הגבינות של רן בוק. רחוב סוקולוב 81 רמת השרון. מרתף הגבינות - קישורים. הנה כמה מאמרים מעניינים, אתרים מעניינים ו"סתם" דברים שאהבנו ברשת:. אתר ובו כתבות על חוות שונות בארץ, בינהן כאלה שמייצרות גבינה. הידעתם שלאנגלים יש מאות מותגי גבינה? מי אמר שאין מה לאכול באנגליה? גם לאמריקאים יש גבינות - ומצוינות! מברי ועד שרוך נעל. כל הגבינות של אימפריית הגבינה הבלתי מוכתרת. חנות גבינות לונדונית ראויה מאוד. המקום שבו החלה קריירת הגבינות של רן בוק. החיים הנסתרים של הפניציליום? כשמו כן הוא: אתר גבינות.
The Cheeselover: A memory of Daphne Zepos
http://thecheeselover.blogspot.com/2012/07/memory-of-daphne-zepos.html
Wednesday, July 4, 2012. A memory of Daphne Zepos. I was shocked and saddened to read today of the untimely death of Daphne Zepos, founder of the Essex Street Cheese Company and a leading light in the US cheese community. I spent a brilliant day with her in New York a couple of years ago when she showed me round New York's best cheese shops including the Bedford Cheese Shop, Stinky Bklyn and Saxelby's Cheese and generously shared her knowledge of the American artisanal cheese scene. This blog has moved!
The Cheeselover: Another clever cheese plate
http://thecheeselover.blogspot.com/2012/05/brilliantly-original-cheese-plate.html
Saturday, May 5, 2012. Another clever cheese plate. A couple of nights ago I was at a dinner to celebrate 36 years of one of Bristol's best local restaurants Bell's Diner. The current chef Chris Wicks has only been at the stoves there for 12 years or so but put his personal spin on some of his predecessor's creations including - believe it or not - Tartex paté. En croute. (Tartex was a 1970s paté substitute for veggies of which there have always been plenty in Bristol.). May 5, 2012 at 3:17 PM. All my ch...
The Cheeselover: Capra Nouveau
http://thecheeselover.blogspot.com/2012/04/capra-nouveau.html
Friday, April 20, 2012. I've got a bit behindhand with my cheese posts - this was one I tasted about a month ago at my local deli, Chandos. It's a washed rind goats cheese from a Shropshire producer called Brock Hall Farm. The surface looks almost as if it has been knitted and the interior is seductively yielding - a bit like a Vacherin. It's quite assertive and fruity in flavour, but not strong and not at all 'goaty'. If I hadn't been told I'd have said it was a cows' cheese. This blog has moved!
The Cheeselover: A perfect cheese trolley
http://thecheeselover.blogspot.com/2012/08/a-perfect-cheese-trolley.html
Sunday, August 19, 2012. A perfect cheese trolley. Cheese trolleys, as I've discovered from previous exchanges, divide cheese lovers. There are those who think no restaurant worth its salt offers anything less than 30 cheeses and others of us (betraying my own preferences) that reckon there's no way most restaurants can keep even 20 in good condition. But Le Pot d'Etain. I've ever eaten (matured by Fromagerie Berthaut. I guess the locals love their cheese so there's no problem with sad cheeses left linge...
The Cheeselover: Pomi-fritti fromage Corse
http://thecheeselover.blogspot.com/2012/07/pomi-fritti-fromage-corse.html
Sunday, July 1, 2012. Apologies, first of all for the unannounced absence from the blog. I've been devoting my energies to the relaunch of my website Matching Food and Wine. And to tell the truth haven't come across much in the way of cheese to report on lately. But this is the mother of all melted cheese experiences! It was in the unlikely venue of a Corsican wine bar and restaurant in Bordeaux called A Cantina. Including a dish, pomi-fritti fromage Corse, with chips and. The restaurant also offered a d...
The Cheeselover: February 2012
http://thecheeselover.blogspot.com/2012_02_01_archive.html
Friday, February 24, 2012. A clever cheese plate at Dabbous. I've said this before but it always surprises me how little effort restaurants make to serve their cheese with style so it was good to find this clever cheese plate at one of London's hottest new openings, Dabbous. What caught my eye was the fact that it came with baked apple. In fact it was more like the sort of sticky, caramelised apple you find on the top of a tarte tatin - though not as sweet. Sunday, February 5, 2012. Basically they're a c...
The Cheeselover: Why can't we have cheese bars in Britain?
http://thecheeselover.blogspot.com/2012/09/why-cant-we-have-cheese-bars-in-britain.html
Sunday, September 2, 2012. Why can't we have cheese bars in Britain? It was, of course, inevitable that New Yorkers would do it first but I have to say I'm insane with envy about Murray's new Cheese Bar. Even after reading this review. In Serious Eats which picks a few holes in the experience. Plenty of people, I argue. Cheese is expensive, there's not enough profit in it. ( Then serve high-margin drinks . . . Who devised the pairings at Casellula has been poached by Murray's. September 2, 2012 at 5:34 PM.
The Cheeselover: How far should you let a Brie go?
http://thecheeselover.blogspot.com/2012/04/how-far-should-you-let-brie-go.html
Sunday, April 15, 2012. How far should you let a Brie go? Here is a picture of a practically perfect Brie. IMHO although some people might argue it had been allowed to mature too far. It was served as part of a food and wine tasting I conducted at the cookery school Leiths. All you need is a hunk of crisp, freshly baked baguette to slather it on. And maybe a few grapes. The perfect lunch . . . But should you let it go this far if you value the wine you're drinking with it? What do you reckon? Have found ...
The Cheeselover: March 2012
http://thecheeselover.blogspot.com/2012_03_01_archive.html
Monday, March 26, 2012. By chance I've come across two cheeses lately that are both matured with the by-products of red wine. The first, last week, was at Al Pompiere. In Verona where I tried a Monte Veronese Ubriaco (above, front) a local hard cows' milk cheese that had been soaked in grape must, and which was served with a sweet red onion marmalade. Then back home I came across a fantastic cheese called Testun (pronounced tess-toon) at Zucca. Wednesday, March 14, 2012. One was at our local wine bar and...
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frencheese.co.uk
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Frencheese - concepteur de site web, Cancale, Saint-malo
Des TPE, PME, Indépendants, Commerçants. Forte d’une solide expérience acquise au sein de grandes entreprises, l’équipe french. Met à votre service tout son savoir faire dans les domaines du web, du print et de la création graphique. C’est s’offrir les services d’une grande agence de communication pluri-médias adaptés à vos besoins et à votre budget. french. C’est comprendre, créer et valoriser. Un puissant outil de communication, nous concevons. Les chartes graphiques et gérons. Nombre de pages 5 pages.
Сыры Франции
Вечер с французским вкусом. Канталь стандартного размера имеет вид сырных дисков, напоминающих барабаны - диаметром 35-45 см и высотой 35-40 см. Вес каждого такого «барабана» колеблется от 35 до 45 кг. Корка у Канталя толстая, серая, по мере вызревания она может начать бугриться и приобрести желтый оттенок. К корке производители крепят алюминиевую табличку – это своего рода гарантия качества. Французский в семейном кругу. В аромате присутствуют тона грибницы, орехов,. Пикантный французский для знакомства.
Warrior Princess in Training
Warrior Princess in Training. Not Worrying, Peace, and Lara Croft. November 12, 2012 by frencheese. And here I was, worried that I was going to be in a class with nothing but older gentlemen who would look down on me because of my youth or possibly make things very uncomfortable. Ha! Who am I actually in a class with? No one. That’s right, no one. I am sitting in a room full of computers and whiteboards and inspirational posters and zero non-Niki humans. If I’ve committed a situation to God and ask...
Blog de frencheex - Vive l'égoisme !!! - Skyrock.com
Mot de passe :. J'ai oublié mon mot de passe. Mise à jour :. Il est vrai qu'il faut croire à la beauté. Abonne-toi à mon blog! J'ai oublié durant 11 mois que j'avais un blog! L'auteur de ce blog n'accepte que les commentaires d'utilisateurs inscrits. Tu n'es pas identifié. Clique ici pour poster un commentaire en étant identifié avec ton compte Skyrock. Et un lien vers ton blog ainsi que ta photo seront automatiquement ajoutés à ton commentaire. Posté le lundi 23 juin 2008 16:58. Au noir d'un regard,.
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