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Penicillin is our friendA running account of my rendezvous with cheese.
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A running account of my rendezvous with cheese.
http://frenchpenicillin.blogspot.com/
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Penicillin is our friend | frenchpenicillin.blogspot.com Reviews
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A running account of my rendezvous with cheese.
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Penicillin is our friend: May 2008
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Penicillin is our friend. A running account of my rendezvous with cheese. Friday, May 30, 2008. A similar cheese to brie, Camembert is formed into smaller wheels and may have a slightly more robust flavor than its larger cousin." -igourmet.com. Is really easy-going and a favorite of mine. It doesn't have the real Camembert taste, though. Its appeal is its wonderful creamy texture and ability to go with any meal. Most recently, we tried le Rustique de Printemps. Links to this post. Monday, May 26, 2008.
Penicillin is our friend: April 2008
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Penicillin is our friend. A running account of my rendezvous with cheese. Thursday, April 17, 2008. What am I eating? Jurançon wine from the Bearn region around Pau. It can be so frustrating to taste a cheese in France that you really enjoy and not be able to figure out what it is. I either have difficulty remembering the name or understanding the name through a thick accent. For all I know, the bartender could have said "goat", though it didn't taste like goat cheese. Links to this post. To my review of...
Penicillin is our friend: March 2008
http://frenchpenicillin.blogspot.com/2008_03_01_archive.html
Penicillin is our friend. A running account of my rendezvous with cheese. Sunday, March 30, 2008. I posted this as a comment to the Chevre I piece, but I figured most people wouldn't see it. So, if you're interested in how the marinated Picodon turned out, read on. By the way, Dave and I tried the picodon that had been sitting in olive oil and herbs since November. It was delicious! It looked a little funky because the olive oil had solidified a bit on the top of the jar, but it didn't change the flavor.
Penicillin is our friend: Chevre I update
http://frenchpenicillin.blogspot.com/2008/03/chevre-i-update.html
Penicillin is our friend. A running account of my rendezvous with cheese. Sunday, March 30, 2008. I posted this as a comment to the Chevre I piece, but I figured most people wouldn't see it. So, if you're interested in how the marinated Picodon turned out, read on. By the way, Dave and I tried the picodon that had been sitting in olive oil and herbs since November. It was delicious! It looked a little funky because the olive oil had solidified a bit on the top of the jar, but it didn't change the flavor.
Penicillin is our friend: Mi-Chevre
http://frenchpenicillin.blogspot.com/2008/04/mi-chevre.html
Penicillin is our friend. A running account of my rendezvous with cheese. Tuesday, April 1, 2008. This [mixture of milk] gives a subtle combination of tastes and textures. As the cheese matures a bloomy rind develops as does a creamy consistency within." -All About French Cheeses. No, this isn't an April Fool's joke. To segue back from les mois de chevre. I really don't want to have to get my cheese from Beverly Hills or. Pay $20 for a ronde. Subscribe to: Post Comments (Atom). What am I eating?
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Penicillin is our friend
Penicillin is our friend. A running account of my rendezvous with cheese. Saturday, September 20, 2008. I am back in the USA.have been for a few months. I haven't been able to do anything with my cheese blog because I've only eaten cheddar since I got home (I missed it so much! What's the new job, you ask? Links to this post. Friday, May 30, 2008. A similar cheese to brie, Camembert is formed into smaller wheels and may have a slightly more robust flavor than its larger cousin." -igourmet.com. In order t...
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