tag:blogger.com,1999:blog-20775625.post6912826906521964256..comments2024-03-13T10:25:11.566+01:00Comments on Chez Loulou: La FĂȘte du Fromage - Brie de MelunJenniferhttp://www.blogger.com/profile/18245742506531002363noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-20775625.post-55870739251764376862018-05-23T11:01:59.695+02:002018-05-23T11:01:59.695+02:00Carol
Laurent is an amazing affineur and the chees...Carol<br />Laurent is an amazing affineur and the cheeses they offer are some of the best in the city. I'm fortunate to be able to shop there at least twice a week on my culinary tours of Paris. Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-6753264887240510422018-05-18T09:43:15.365+02:002018-05-18T09:43:15.365+02:00Lve your massive cheese coverage!
I just got a per...Lve your massive cheese coverage!<br />I just got a perfectly ripe melun at Laurent dubois. It seems to be a standard thing with them.<br />When in paris do try<br />Mille Merci! CarolgParisbreakfastshttps://www.blogger.com/profile/03558314043814894010noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-4899193338020523222008-08-31T14:51:00.000+02:002008-08-31T14:51:00.000+02:00kenWe loved the Brie de Melun. It is more difficu...ken<BR/>We loved the Brie de Melun. It is more difficult to find here, but as soon as I see it again, I'm buying some more!<BR/><BR/>spacedlaw<BR/>Merci! :)Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-34428821355602929722008-08-29T20:51:00.000+02:002008-08-29T20:51:00.000+02:00I like your Jackie O/Marilyn simile...I like your Jackie O/Marilyn simile...spacedlawhttps://www.blogger.com/profile/12462723005560128474noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-5246255313353897152008-08-29T20:19:00.000+02:002008-08-29T20:19:00.000+02:00Thanks for this topic. I knew there was a differen...Thanks for this topic. I knew there was a difference between <I>brie de Meaux</I> and <I>brie de Melun</I> but I couldn't have put it into words. Soon I will go to the market in Saint-Aignan and get some Melun brie to do a new taste-test.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-17917128810225713072008-08-28T09:38:00.000+02:002008-08-28T09:38:00.000+02:00rossellait is sublime! You should try it if you c...rossella<BR/>it is sublime! You should try it if you can find it.<BR/><BR/>anne<BR/>it is! I know it is available in england. If you like strong cheese, then this is a lovely one.<BR/><BR/>danielle<BR/>It is from unpasteurized milk, thus not available in the States.<BR/>Maybe you can try making your own?<BR/>I loved reading about your ricotta making.Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-86668678299788770862008-08-27T20:38:00.000+02:002008-08-27T20:38:00.000+02:00Thanks for the cheese lesson-- very interesting to...Thanks for the cheese lesson-- very interesting to learn the difference between the two bries!<BR/><BR/>I suppose that the imported brie we can purchase in the US is rennet-coagulated... I doubt that the French would take the time for lactic fermentation when they have to start with pasteurized milk. :(Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20775625.post-63748189380812170782008-08-27T19:14:00.000+02:002008-08-27T19:14:00.000+02:00Looks delicious!!!Love the Fig photo :-)Looks delicious!!!<BR/><BR/>Love the Fig photo :-)Anne in Oxfordshirehttps://www.blogger.com/profile/14479380647784781207noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-35288799334854624822008-08-27T16:29:00.000+02:002008-08-27T16:29:00.000+02:00I want some of this cheese. I can't resist. :)I want some of this cheese. I can't resist. :)Anonymousnoreply@blogger.com