recommend French cheeses?
#61
Join Date: May 2003
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You may like Mimelot--I don't think it has been suggested. It is bright gold/orange in color and very mild. the wheel looks like it would require a chain saw to slice it but a wedge of it grates easily. Nice grated (large grate which works well with Parmesan) over a salad of spring and fresh fruit.
#62
Join Date: Jan 2003
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I'll try anything once--rattlesnake to dog; skate reeking of ammonia with overripe kimchi; about every creature from the sea you can think of--raw and cooked (mmmmm, sea cucumbers--the Asian version of escargot); haggis; even McDs hamburgers.
But of them all, the one that just makes me cringe, leaves the most extreme putrid, disgusting taste in my mouth and turns my stomach is BRIE!!!! I can't even watch Mrs. Fly enjoy it.
But of them all, the one that just makes me cringe, leaves the most extreme putrid, disgusting taste in my mouth and turns my stomach is BRIE!!!! I can't even watch Mrs. Fly enjoy it.
#65
Join Date: Feb 2005
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Hi Ira, never heard of it but found this with google : Madrigal Swiss
“If you like Jarlsberg, you’ll love Madrigal! It’s a great cheese to have around all the time, for you can serve it in any manner. Light, yet rich and creamy, each wedge we cut is characterized by a chestnut-like sweetness that will stand up to any Swiss you’ve had in the past.
Origin France(!?)
Type Semi-soft , Cow, Table
http://www.gourmetsleuth.com/cpairing.htm
coco
“If you like Jarlsberg, you’ll love Madrigal! It’s a great cheese to have around all the time, for you can serve it in any manner. Light, yet rich and creamy, each wedge we cut is characterized by a chestnut-like sweetness that will stand up to any Swiss you’ve had in the past.
Origin France(!?)
Type Semi-soft , Cow, Table
http://www.gourmetsleuth.com/cpairing.htm
coco
#67
Join Date: Jun 2003
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Dear Brophy:
Have you tried either Livarot or Pont l'Eveque from Normandy?.. Delicious, fimr bodied cheses made from cow's milk. Personally, I nejoy a glass of port wine with Livarot (as a dessert) goes down extremely well..
Have you tried either Livarot or Pont l'Eveque from Normandy?.. Delicious, fimr bodied cheses made from cow's milk. Personally, I nejoy a glass of port wine with Livarot (as a dessert) goes down extremely well..
#69
Join Date: Feb 2005
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Rufus, when I was a little girl ( a few years ago to be precise ;-) ) my mother use to put chicken feet and neck into the soup to give more flavour. It was funny to suck it (not much meat though) the neck was much better, fine meat! ~gt;