April 15, 2009

La Fête du Fromage - April Round Up

Presenting April's La Fête du Fromage International Cheese Tasting Event. I am very pleased to see some new faces along with some old friends here this month.


Attack of the Killer Zucchini (don't you just love that name!) contributor Sarah tasted Picolo, a triple-cream cow's milk cheese from the Andante dairy. It looks wonderfully rich and creamy, and how can you go wrong with a triple-cream cheese?


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Danielle of Savor Culture took some time away from settling into her new home and playing with her darling new puppy to taste Gabriel, a cow and goat milk cheese produced on Bittersweet Plantation in Gonzales, Louisiana. Next time I'm in New Orleans I plan on giving this one a try!


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A batch of garlic-infused Fromage Fort was whipped up by Becke, the Columbus Foodie. This recipe is perfect for all those uneaten corners and bits of cheese sitting in your refrigerator. Just blitz them up in your food processor with some white wine, garlic, salt and pepper, and you've got yourself a delicious cheese spread that is perfect for eating with crackers or slathering on a baguette. Yum!


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My contribution to La Fête is something new; Tomme d'Estaing. This is another one of the Aveyron cheeses that Betty brought for me to try last weekend. It is a soft and buttery unpasteurized cow's milk cheese produced near the picturesque village of Estaing. The rich mushroom and nutty flavors paired perfectly with our local, Minervois red wine. If you ever find yourself in the Aveyron, this cheese is a real treat!


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Thanks for participating everyone! Hope to see you again next month for some more cheese tasting festivities.


If you would like to join in the 8th Fête du Fromage International Cheese Tasting Event in May, please have your entries to me by May 13. I'll post the round-up on May 15.

Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?
  • Photos are wonderful, but not necessary
  • Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
  • Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
  • Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line
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