Normandy Fromage de Chèvre?

It's no secret that Normandy is considered the dairy heartland of France. Everywhere you look there are pastures filled with cows, either quietly grazing, chewing their cud or watching the traffic roll by.

On average the French eat 24 kilos of cheese a year and by the time we celebrate our one year anniversary in Normandy, I wouldn't be surprised if we have surpassed that figure. The abundance of Camembert producers alone has me excited!
I plan to try them all.

Not to mention the fact that it is now considered a mini crisis in our house when we're running low on Normandy salt butter.

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Herbed Chèvre

You didn't think that I would share a bunch of fabulous nibbles and snacks recipes without including at least one that was made almost entirely of cheese, now did you?

About 15 years ago I tried this recipe from The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins (I love these ladies!), and it became an instant favorite.
It is super rich and flavorful, and is always one of the first things to disappear when served at a party or an apéro dînatoire.

Herbed Chèvre
makes 2 cups

• 1 log (12 ounces) Montrachet or other soft mild chèvre
• 1/4 cup heavy or whipping cream
• 3 bunches (about 12 stems each) chives, finely snipped
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon grated lemon zest

1. Break the log of Montrachet into 4 pieces and process in a food processor fitted with a steel blade while slowly adding the cream. Process until smooth. Scrape into a mixing bowl. Whisk in the chives, thyme, pepper, lemon juice and zest. Refrigerate several hours to allow flavors to blend.  
2. Transfer to a serving bowl and serve with crusty bread...

I've also tried it using my homemade chèvre, but without the cream and by simply mixing it in a bowl with a spoon, instead of in a food processor. The flavor is more tangy and the texture is much lighter, but it is just as delicious.

Previous recipes: Spiced Party Pecans and Smoked Salmon in Endive Leaves
Bonus recipe: Savory Palmiers

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La Fête du Fromage - Five Cheeses to Try in France

Last week I wrote about five fabulous French cheeses that can be found in cheese shops or online in the States. I hope it helped to inspire some of you to try something new!

Unfortunately, many French cheeses aren't available overseas as they are either unpasteurized (and that is viewed as dangerous for some reason) or simply aren't exported by their producers. So in honor of this week's La Fête du Fromage I have put together a short list of luscious French cheeses to taste the next time you come to France.

I just know that these will entice you to get those plane tickets purchased!

When you arrive in France and find yourself in front of a large display of all sorts of strange looking, wonderfully smelly cheese at the Fromagerie, you can be confident that you are familiar with at least a few of the names and impress the person behind the counter when you ask for these five.
Believe me, you won't be disappointed.

1) Brugère - pronounced brew-jhere
A wonderful silky, slightly chalky textured fromage de chèvre that is a delight!


2) Tome Basque
A refined, sophisticated cheese with buttery and hazelnut flavors. It is super smooth and melts in your mouth. I love this one!


3) Camembert Brebis Fermier
A very special ewe's milk cheese from the Languedoc-Roussillon, made in the style of Camembert.


4) Cendré de Champagne
A luscious, creamy cheese with a slight smoky flavor from its ash covered rind. Truly sublime!


5) Chèvre Frais
In four stages of affinage. If you have the chance, try them all to find your favorite. Be sure to have some honey or fig jam to serve alongside.

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Thanksgiving in Gascony

How do three Americans celebrate Thanksgiving in rural southwestern France?

No turkey. No cranberry sauce. No green bean casserole (for that I am thankful!) No pumpkin pie.

For our Thanksgiving in Gascony, Kate, Carol and I spent the morning at the market in Éauze, spent the afternoon tasting Armagnac and after un p'tit apéro when we got home, whipped up a simple, yet festive meal of Chestnut Soup, Duck Legs with Prunes, cheese from the Pyrénées and Fromageon Gascon spread on toasted fig bread.
What a perfect day.






Fromageon Gascon

• 250 grams/8 ounces chèvre frais or faisselle
• 1 tablespoon honey
• 1 tablespoon Armagnac

Mix the three ingredients together and spread on toasted slices of walnut or fig bread
Drizzle extra honey on top if you like it a bit sweeter

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