Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
I often think about cheeses according to where they're from. Lately, I've been trying different Ossau-Iraty cheeses. These sheep's milk cheeses come from the French Pyrenees between the Ossau valley and the Iraty forest, hence its name. They are produced from the milk of basco-béarnaise sheep, a breed that yield a limited amount of milk. My favorite cheese from the Ossau valley is Brebis Pardou.
Brebis Pardou's texture and flavor are flawless, because they are so well balanced. Biting into a piece of Brebis Pardou seems to transport you to a pastoral paradise with bright green rolling hills and statuesque mountains. It tastes wonderfully fruity without being overly sweet. The slightly nutty tang towards the finish gently tickles the back of your throat and leaves you craving more.
Affineur Christian Pardou handcrafts Brebis Pardou in the age-old tradition passed down from béarnais shepherds. It is one of the few fermier style Ossau-Iraty wheels available in the United States. Suggestions on the best way to relish Brebis Pardou's complexity can be found after the jump.
How do I best appreciate Brebis Pardou's complex aromas and flavors?
In the French Pyrenees, Brebis Pardou is eaten with black cherry jam, probably because black cherries are indigenous to this part of France. Its smooth and mildly sweet flavor brings out the richness of the cheese. I enjoy Brebis Pardou with a mild acacia honey.
Where can I purchase Brebis Pardou?
There are few stores in the United States that sell this cheese, because it is produced in such small quantities. In fact, most wheels never leave the Ossau Valley. It's occasionally available at Formaggio Kitchen, Murray's Cheese, Artisanal, and on cheese boards at restaurants, such as Gramercy Tavern.
Jane Seymour's Modest And Modern Style
Broke Stars: 11 Celebrities Who Went Bankrupt
LOOK: Amazing Underwater Photos Of Dogs
Adele Five-Year Break? Singer Plans to Focus on Relationship, Write 'Happy Record'
Social Security Is Failing Even Faster Than We Thought
PHOTOS: How You Can Get The 'Miracle' Dress
Man Says Starbucks Discriminated Against Him Because He Has Half An Arm
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
Janice Dickinson's Outrageous Style
Ford's clever Sports Illustrated Swimsuit ad features phantom model
3 Economic Misconceptions That Need to Die
Photos Of Dead Lacrosse Player's Injured Body Shown To Jury
Trace Adkins Reunites With College Crush, 30 Years Later
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
PHOTOS: Model Falls At Dennis Basso Show
'Hooker Teacher' Forced To Resign, Now Can't Find Work
Lauren Scruggs Goes On Ski Vacation
WATCH AND LAUGH: Cops In 2-Hour Standoff With Empty Car
New Clues, Details Emerge In Powell Case
Woman's Dead Fiance Is Behind Her Disappearance: Cops
Stephen Wiltshire Draws Cities From Memory
PHOTOS: Remembering The People's Ballerina
We Meant There WERE Nukes In The Fire
7-09-2008 @12:09AM foodlovers said... Excess grease/fat can be removed from casseroles/stews etc., but dropping in an ice cube - the fat will stick to the cube and can be removed. Alternatively, a slice of fresh white bread placed carefully on the surface will absorb most of the unwanted grease.
www.letsgoeat.co.uk
Reply
7-19-2008 @3:00PM justfoodnow said... I love your writing and I love your appreciation of food. You inhale it and allow it to surround your reader and we taste with you.
To France I go then - I am a South African Italian living in Cape Town and I miss Europe so desperately. Rarely one finds writers like you.
Carry on with this super blog, pleeeeze.
Reply