Looking for delicious, quick, easy recipes? Look no further. Click here.
Posts with tag MaxShrem

Roquefort 101 -- Le Cheese Course

Roquefort
Roquefort. Photo: Furey and the Feast, Flickr
This summer Slashfood blogger Max Shrem is apprenticing at renowned Paris cheese shop Fromagerie Trotté. In 'Le Cheese Course,' Max will share his impressions and opinions of French cheese à la francaise!

In the United States, Roquefort -- which has undergone quite the year in the press -- most frequently winds up in salads. Stateside cheese shops usually carry just one or two varieties.

In Paris, however, the stinky blue fromage is a staple; it's nearly impossible not to find several varieties at local supermarkets and an abundance at the fromageries, where varieties range from mildly spicy and sweet to pungent and creamy.

Three main factors cause this: the specific culture of Penicillium roqueforti (the fungus used to create the blue veins in the cheese) used; the types of caves and the quantity made. There's a bit of mystique, too: "What distinguishes one strain of Penicillium roqueforti from another one is part of the cheesemaker's secret," says Mme. Barthélémy, fromagère at Paris's Barthélémy cheese shop, which sells a to-die-for artisanal Roquefort.

Five fave Roqueforts after the jump.

Continue reading Roquefort 101 -- Le Cheese Course

André Bruel's Salers - Le Cheese Course

Salers
Salers. Photo: The Cheese Store of Beverly Hills
This summer Slashfood blogger Max Shrem is apprenticing at renowned Paris cheese shop Fromagerie Trotté. For the next two months, in 'Le Cheese Course,' Max will share his impressions and opinions of French cheese à la francaise!

Like drinking wine, tasting French cheese is like going on an exciting journey through different terroirs: The diet of the nation's goats, cows and sheep thoroughly permeates the cheese itself. About a year ago, we wrote about the history and production of Salers, a hard cheese with a cheddar-like texture and meaty, mineral-like flavor. Recently, we discovered a specific wheel of Salers aged by affineur André Bruel that was so intensely meaty we felt compelled to revisit the fromage's intriguing flavor.

Bruel's affinage powerfully highlights the rich flora of the Auvergne in southwestern France, where Salers hails from. Aging Salers in the region's renowned Duroux tunnels, he produces a cheese with a more complicated array of flavors -- from eggy and meaty to fruity and vegetal -- than traditional Salers.

Continue reading André Bruel's Salers - Le Cheese Course

Brique Des Flandres - Le Cheese Course

fromage
Brique Des Flandres. Photo: Max Shrem
This summer, Slashfood blogger Max Shrem is apprenticing at renowned Paris cheese shop Fromagerie Trotté. For the next two months, in 'Le Cheese Course,' Max will share his impressions and opinions of French cheese à la francaise!

While many French cheesemakers tend to stick to age-old techniques, numerous others break away and establish new methods. The quirky, hard-to-place Brique des Flandres is a result of an innovative process that involves a mixture of two well-established cheesemaking methods: the one that produces stinky Livarot (pronounced lee-vah-ROH) from Normandy and that of Dutch-inspired Mimolette from the Calais region.

Brique des Flandres is a raw cow's milk cheese featuring the same washed rind as a Livarot and an identical bright orange interior paste to Mimolette. After the jump, I'll explain what sets it apart from both.

Continue reading Brique Des Flandres - Le Cheese Course

Fromage Blanc - Le Cheese Course

fromage blanc
Fromage Blanc with pears and honey.
Photo: Marylise Doctrinal, Flickr
This summer, Slashfood blogger Max Shrem is apprenticing at renowned Paris cheese shop Fromagerie Trotté. For the next two months, in 'Le Cheese Course,' Max will share his impressions and opinions of French cheese à la francaise!

If you like eating thick, creamy French cheese such as Chaource, you're likely to enjoy fromage blanc. At Fromagerie Trotté, customers come in weekly for what at first blush resembles chunks of cream, large pieces of mascarpone or crème fraîche. They are not ordering cream, of course, but are lining up for fromage blanc -- also called fromage frais, which literally translates to "fresh cheese."

Fromage blanc is a young cheese that is made from cow's milk. It's essentially an un-aged fresh cow's milk cheese – that is, it represents the beginning stages of cheesemaking before the addition of rennet and salt. Therefore, its texture is soft and milky, similar to that of cottage cheese and yogurt. Like yogurt, it has a relatively low fat content (assuming that there is no added cream.)

Continue reading Fromage Blanc - Le Cheese Course

Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

Slashfood Features


Seasons
Spring (74)
Summer (300)
Fall (272)
Winter (77)
What is it?
Beef (635)
Bread (83)
Candy (520)
Cheese (585)
Chocolate (838)
Comfort Food (807)
Condiments (265)
Dairy (567)
Eggs (321)
Fish (378)
Fruit (1064)
Grains (623)
Herbs (10)
Meat (359)
Nuts/seeds (318)
Organic (5)
Pork (404)
Poultry (464)
Rice (57)
Sandwiches (34)
Shellfish (192)
Soups/Salads (122)
Spices (322)
Sugar (434)
Tea (7)
Vegetables (1414)
Holidays
Christmas (133)
Easter (37)
Halloween (99)
Hanukkah (56)
Memorial Day (15)
Mother's Day (37)
New Year's (41)
Passover (11)
St. Patrick's Day (14)
Thanksgiving (205)
Valentine's Day (50)
News
Food Politics (4)
Bakeries (151)
Books (810)
Business (1287)
Celebrities (242)
Coffee shops (194)
Edible Gifts (39)
Farming (467)
Fast Food (385)
Food News (587)
Health & Medical (873)
How To (1433)
Lists (836)
Magazines (509)
New Products (1589)
Newspapers (1632)
On the Blogs (2522)
Raves & Reviews (1189)
Recipes (2495)
Restaurants (1473)
Science (742)
Site Announcements (186)
Stores & Shopping (1023)
Television/Film (736)
Trends (1440)
Vegetarian/Vegan (96)
Features
Cheese Course (74)
Diary of a Distiller (30)
Dining at Our Desks (8)
Festive Family Feasts (9)
Guilty Pleasures (83)
Quizzes (22)
Raising the Bar (23)
Taste Test (18)
The Hungry Bride (34)
The Skinny Chef (67)
Tinfoil Swan (26)
Tip of the Day (379)
Wild Edibles (22)
X Marks the Spot (1)
Back to School (14)
Cocktail Hour (133)
Cocktail Revolution (0)
Cookbook Spotlight (573)
Cooking Without a Recipe (5)
Culinary Kids (235)
Did you know? (458)
Fall Flavors (138)
Feast Your Eyes (411)
Food Gadgets (485)
Food Oddities (1044)
Food Porn  (892)
Food Quest (176)
Foodie Flicks (65)
Frugal Food (95)
Garden Party (28)
Hacking Food (109)
Happy Hour (212)
Head to Tail (44)
In Sixty Seconds (738)
Ingredient Spotlight (60)
Leftovers  (53)
Light Food (189)
Liquor Cabinet (186)
Our Bloggers (34)
Pop Food (146)
Pumpkin Day (12)
Real Kitchens (85)
Retro cookery (154)
Slashfood Ate (206)
Slashfood Talks (4)
Slow cooking (55)
Super Size Me (121)
The History of... (72)
What's On Tap? (44)
Wine of the Week (53)
YumSugar (55)
What Time Is It?
Breakfast (757)
Dessert (1371)
Dinner (1388)
Hors D'oeuvres (319)
Lunch (1041)
Snacks (1128)
Where Is It?
America (2663)
Europe (515)
France (178)
Italy (174)
Asia (552)
Australia (158)
British Isles (875)
Caribbean (38)
Central Africa (8)
East Coast (582)
Eastern Europe (45)
Islands (59)
Mediterranean (131)
Mexico (42)
Middle East (63)
Midwest Cities (232)
Midwest Rural (74)
New Zealand (63)
North America (95)
Northern Africa (21)
Northern Europe (66)
South Africa (36)
South America (101)
South Asia (125)
Southern States (307)
West Coast (938)
What are you doing?
Baking (833)
Barbecuing (112)
Boiling (130)
Braising (21)
Broiling (37)
Frying (190)
Grilling (212)
Microwaving (40)
Roasting (105)
Slow cooking (34)
Steaming (45)
Choices
Fairtrade (16)
Artisan Foods (163)
Local Eating (149)
Additives
Artificial Sugars (42)
High-fructose corn syrup (21)
MSG (7)
Trans Fats (58)
Libations
Hot chocolate (27)
Soda (175)
Spirits (425)
Beer (535)
Brandy (13)
Champagne (120)
Cocktails (474)
Coffee (419)
Gin (115)
Juice (126)
Liqueurs (81)
Non-alcoholic (27)
Rum (103)
Teas (185)
Tequila (23)
Vodka (164)
Water (90)
Whisky (119)
Wine (765)
Affairs
Celebrations (108)
Closings (14)
Festivals (89)
Holidays (305)
Openings (51)
Parties (246)
Tastings (163)

RESOURCES

Powered by Blogsmith

Featured Stories

 

Most Commented On (60 days)

Updates From

Sites We Love

Other Weblogs Inc. Network blogs you might be interested in:

Also on AOL