This is a nice cheese -- a little like Laguiole.
great picture. we were at some friends last night for dinner and they had this dish that was cheese and a little potato, mashed up like mashed potatos but it was stringy and thicker because of the cheese. it was amazing, but i don't remember what it was called.Also, now that we are here in france i have a couple questions you might help me with.co-op for veggies. how do i get into this?milk - i'm looking for milk that's not whole, maybe skim, do they have this here and if so what is it called?
BettyMmm...I love Laguiole!our juicy lifeWas is aligot?Glad you're finally here! Hope you're settling in easily.For the veggies, either ask at your local Bio shop (if you have one) or have a look at this sitehttp://www.mon-panier-bio.com/.They might be of some help.Lowfat milk is demi-écrémé, non fat is écrémé and whole is lait entier.
yes it was aligot...yummy.thanks for the tip on the milk, it's so confusing.
OJLNo problemThere's a lot to learn!
HelenI know! All that cheese....too good!
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