Results tagged fromage from David Lebovitz

Now THAT’S What I Call a Swiss Cheese Sandwich

swiss cheese sandwich

A Swiss local in Lausanne was the first to tell me about Café Romand, “It’s one of those places where – and how do you say it? – those men who are very pretty, that sometimes dress as women, go. You would like it!”

I’m still trying to figure out what that means because no one’s every called me “pretty”, and my only experience wearing women’s clothing was trying on my mother’s Emilio Pucci pumps (how could I not?) when I was around eight years old.

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La Gruyère Double Cream

double cream meringue blog

When I was at Macheret Fromage in Vevey, Switzerland, I noticed stacks of perfectly piped meringues, piled up to ceiling. I wondered why a cheese shop would have so many meringues? It wasn’t until I headed way up in the alps, to the Maison de l’Etivaz, where a Swiss traveling companion said – “Ooooh, La Gruyère double cream is very good. But very, very dangerous.”

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Blue Cheese Biscuits

blue cheese biscuits

I have a bad habit of reading cookbooks while I’m eating, if I’m alone at home. I like flipping through the pages and looking at pictures, but the downside is that too often I get so excited about a recipe that I don’t even finish dinner and head over to the kitchen and start pulling out the tubs of flour and sugar. To avoid malnutrition, I finally decided that I should just bookmark recipes that look interesting to me and get back to them later.

Quite a while back, I’d bookmarked the recipe for Galettes au Roquefort in Mastering the Art of French Cooking just because these finger-sized crisps sounded so good and the recipe looked so darned simple. Plus I loved the idea of crisp, savory biscuits with the sharp tang of blue cheese in them. Unfortunately I now have a rather imposing stack of cookbooks with recipes bookmarked in them, and as the stack grew, this one moved farther and farther down the pile.

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Blue Cheese Dressing

iceberg salad with bleu cheese dressing

I don’t know what possessed me the other day, but there I was, and there it was—I was faced with a big mound of Iceberg lettuce heads at the market, two for one euro, so I bought two of them. Although I don’t eat it very often, I love Iceberg lettuce salad and anyone who says they don’t is probably fibbing.

People will often justify their disdain of Iceberg lettuce on nutritional claims, but in reality, leafy green salads in general doesn’t carry that many nutrients. Think about it; if you steam a plate of those fancy mixed greens, after you get rid of the water and they’re cooked down, it equals about one tablespoon of vegetables. So if you’re looking to get healthy, eat green vegetables like broccoli and asparagus. And since you’re being so prudent, you can allow yourself to bring on the blue cheese and bacon!

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Why You Should Drink White Wine with Cheese

white wine & cheese

Some time last year, I pretty much stopped buying red wine. France was always la France, feminine, and I find white wines much more nuanced and interesting, like women. Whereas (depending upon where you live) men are tough and brutal. And in my own special way of reasoning the unreasonable, the longer I lived here the more I found myself gravitating toward the lighter, cleaner flavors of the vins blancs of la France. I also realized that I felt better when I woke up the next day if I stuck to whites. And since I have to wake at least once a day, that’s a reasonable consideration.

white wine bleu cheese

There’s the old adage about “if it grows together it goes together” and keeping in line with the French concept of terroir (roughly: shared territory), something like a Selles-sur-Cher, a tangy, yet delicate goat cheese from the Loire goes quite nicely with brisk Sancerre, Muscadet, or a Sauvignon blanc. Which, by no coincidence, come from the same region. Slightly pungent Langres from Burgundy partners well with bracing Chablis or unoaked French chardonnay. The milky-creamy cheese is rich enough; no need to blast your palate with a full-on red. (Although I’m wondering if my argument reached its first hole since some people are more concerned with the wine rather than the cheese. So I guess I’m not one of them.)

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Comté Cheese Ripening and Tasting

comte cheese truck

After spending a few mornings in the steamy, warm confines of the fruitières, where cheese making begins, I visited several of the fromageries, which are what they call the caves de affinage; the cavernous cellars where the cheeses are ripened.

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Comté Cheese Making

Comté wheel & tools

I was recently joking that when I’m forced to wake up very early in the morning I’m not sure if I should feel sorrier for myself, or for the people around me. So when my friend Jean-Louis, who works with the people who make Comté cheese finally gave in to my incessant pestering to join him for a visit, I was excited when after three years, he finally said “Oui”. Actually, he speaks very good English. So he said “Yes”.

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Marché des Producteurs

bacon

I was actually thrilled to see a market of producteurs that was happening this weekend in Paris. We have some great food available in Paris but I don’t get the opportunity often to meet and shop directly from the people who are producing the food. This is especially true with meat, which is sold by butchers and not the people who raise it, but I also wanted to see some of the more interesting roots and vegetables that don’t always find their way in to Paris from the countryside.

Generally speaking, a lot of these tasting salons that are held around the year in Paris are well-stocked with three things: foie gras, mountain cheeses, and sausages. Wine doesn’t count as one of the three, as that’s a given.

raw milk butter thyme

There are lots of people offering tastes of wine. It’s one of the few things where samples of it at markets are gladly given. I remember a few years ago at a wine fair I told the seller that I’d take a bottle of his Muscadet, since I was having oysters that night, and he was rather shocked that I didn’t want to try it first. (So I did, just to be polite.) But I’m actually happier sitting in a café and enjoying a glass rather than manoeuvering around other people en masse, Costco-style, jostling for a little sip.

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