tag:blogger.com,1999:blog-20775625.post8745277051479625909..comments2024-03-13T10:25:11.566+01:00Comments on Chez Loulou: La Fête du Fromage - Chèvre FraisJenniferhttp://www.blogger.com/profile/18245742506531002363noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-20775625.post-2955639025693475622011-09-27T11:33:00.781+02:002011-09-27T11:33:00.781+02:00Anon
Just picked up some more of his cheeses at th...Anon<br />Just picked up some more of his cheeses at the market this morning. He has a new one: fresh chèvre covered in crushed walnuts and raisins. Can't wait to try it!Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-25113681156453314092011-09-25T22:27:48.357+02:002011-09-25T22:27:48.357+02:00Completely agree on the mi-sec chevre, but a nice ...Completely agree on the mi-sec chevre, but a nice chevre frais with herbes is sublime as well.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20775625.post-85408732225576772022009-05-08T08:29:00.000+02:002009-05-08T08:29:00.000+02:00Dale
Enjoy some Vermont cheddar for me!
I like fi...Dale<br />Enjoy some Vermont cheddar for me!<br /><br />I like fig or cherry jam with fresh goat's cheese. Yellow plum sounds wonderful too.<br /><br />parlezvouskiwi<br />Glad you enjoyed reading it. I enjoyed the tasting! :) <br /><br />Sandy<br />Cheese always makes my mouth water, any time of the day.<br /><br />Daniel<br />I'll have to look for those in Monoprix...sounds interesting. <br />Thanks for telling me about them.<br /><br />Ken<br />I'll ask him about "des bleus" next week. <br />5,000? Looks like I'll be tasting cheese for the rest of my life!<br />Fromage frais de chèvre sounds great. Have had the cow's milk variety, but not the goat's milk kind. Do you put fruit or honey on it, or eat it plain?<br /><br />Ladybird<br />Belgian cheeses are absolutely welcome! <br />And you don't need a blog to participate. Please join in! It would be great to learn about Belgian cheeses.Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-42729431523110672612009-05-07T17:11:00.000+02:002009-05-07T17:11:00.000+02:00Loulou,
I totally agree with you. Mi-sec is by far...Loulou,<br />I totally agree with you. Mi-sec is by far the best when it comes to goat's cheeses. <br />Are Belgian cheeses also 'welcome' in your monthly 'fête du fromage'?<br />I can't join the 'fête' right now, because I don't have a blog yet, but I'am seriously considering starting one pretty soon. So if you are interested in Herve, Passendale, Brugse Blomme, etc. I will be happy to oblige.ladybirdhttps://www.blogger.com/profile/05690656561242165157noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-24415124878819432642009-05-07T15:41:00.000+02:002009-05-07T15:41:00.000+02:00Loulou, ask your goat cheese guy if people call th...Loulou, ask your goat cheese guy if people call them "des bleus" down there. Here in the Cher River Valley, a "bleu" is a demi-sec or sec chèvre. Fact is, the goat cheeses here are coated in wood ash that gives them a kind of blue-gray color.<br /><br />And by the way, on TéléMatin the other morning the food commentator David Martin said that more than 5,000 different chèvres are made in France!<br /><br />In my fridge right now I have a tub of fromage frais de chèvre, which is totally different from a chèvre frais.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-64703649272853705142009-05-07T04:53:00.000+02:002009-05-07T04:53:00.000+02:00Oooh what a nice post. Love the photos and the com...Oooh what a nice post. Love the photos and the comparisons. Once in Monoprix I saw an assortment of herb-flavored fruit jams to eat with cheeses - like thyme-flavored cherry or cumin-flavored pear preserves. They were good. Never saw anything like that in the US.Danielnoreply@blogger.comtag:blogger.com,1999:blog-20775625.post-45295209652453591752009-05-07T04:40:00.000+02:002009-05-07T04:40:00.000+02:00I didn't realize there was a sec goat cheese. Who...I didn't realize there was a sec goat cheese. Who knew? Interesting read....my taste buds are awake and I thought I was done for the evening.Sandyhttps://www.blogger.com/profile/00851630568558694769noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-17187071346004830572009-05-07T00:14:00.000+02:002009-05-07T00:14:00.000+02:00Wow thanks for the comparisons, that was really in...Wow thanks for the comparisons, that was really interesting to read.<br /><br />Mmmmm cheeeeeeeeeese.parlezvouskiwihttp://parlezvouskiwi.netnoreply@blogger.comtag:blogger.com,1999:blog-20775625.post-47081285882474576292009-05-06T21:50:00.000+02:002009-05-06T21:50:00.000+02:00one more thing - whats your favorite kind of jam e...one more thing - whats your favorite kind of jam etc to have with cheese? didnt appreciate this until dinner in Provence when a lady chef made homemade yellow plum jam that was great with all kinds of cheese!Unknownhttps://www.blogger.com/profile/00843738559482363099noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-38742217242364859262009-05-06T21:46:00.000+02:002009-05-06T21:46:00.000+02:00we picked up a similiar lineup of chevre in the Lo...we picked up a similiar lineup of chevre in the Loire near Sancerre - 6 of em I think as you laid out - I would agree with you on the best with the oldest pretty darn sharp and somewhat disagreeable! darn interesting however on aging - same with wine, scotch and many other food products I am sure!<br /><br />we will be in New Eng soon - suppose we will get our fill of cheddar up there in Vermont and maybe some other specialty cheeses!Unknownhttps://www.blogger.com/profile/00843738559482363099noreply@blogger.com