The French Cheese of the Week Club!

[French Tart]

Apple-Abbaye Lunch Salad

Serves 2

Ingredients:
1 sweet, crunchy apple (try Gala, Fuji, or Granny Smith)
1 tbsp freshly squeezed lemon juice
1 celery stick, chopped
25g / 1oz raisins
25g/ 1oz chopped walnuts
50g / 2oz Abbaye de Belloc, cubed (or substitute cheese of your choice)
2 tbsp natural or plain yogurt
1 tsp fresh lemon juice

Method:
Wash and dry the apple. Core and quarter it, then slice into small triangles or cubes.

Immediately place the chopped apple in a bowl and drizzle with 1 tbsp. of lemon juice. Mix to prevent the apples from turning brown.

Toss the apples with the raisins, nuts, and the Abbaye de Belloc cheese cubes.

Mix the yogurt with 1 tsp. lemon juice to make the dressing.

Toss the yogurt dressing with the apple mixture and serve.

[conniecooks]

French Tart wrote:
Apple-Abbaye Lunch Salad

Serves 2

Ingredients:
1 sweet, crunchy apple (try Gala, Fuji, or Granny Smith)
1 tbsp freshly squeezed lemon juice
1 celery stick, chopped
25g / 1oz raisins
25g/ 1oz chopped walnuts
50g / 2oz Abbaye de Belloc, cubed (or substitute cheese of your choice)
2 tbsp natural or plain yogurt
1 tsp fresh lemon juice

Method:
Wash and dry the apple. Core and quarter it, then slice into small triangles or cubes.

Immediately place the chopped apple in a bowl and drizzle with 1 tbsp. of lemon juice. Mix to prevent the apples from turning brown.

Toss the apples with the raisins, nuts, and the Abbaye de Belloc cheese cubes.

Mix the yogurt with 1 tsp. lemon juice to make the dressing.

Toss the yogurt dressing with the apple mixture and serve.

This is so informative. I am planning to have company on the July 11, we are serving rack of lamb and Blue Cheese & Rosemary Scalloped Potatoes, and a bouquetire of vegetables. Any suggestions for a fab cheese board would be seriously considered, and appreciated. I love this thread and you French Tart are so sweet.

[French Tart]

conniecooks wrote:

French Tart wrote:
Apple-Abbaye Lunch Salad

Serves 2

Ingredients:
1 sweet, crunchy apple (try Gala, Fuji, or Granny Smith)
1 tbsp freshly squeezed lemon juice
1 celery stick, chopped
25g / 1oz raisins
25g/ 1oz chopped walnuts
50g / 2oz Abbaye de Belloc, cubed (or substitute cheese of your choice)
2 tbsp natural or plain yogurt
1 tsp fresh lemon juice

Method:
Wash and dry the apple. Core and quarter it, then slice into small triangles or cubes.

Immediately place the chopped apple in a bowl and drizzle with 1 tbsp. of lemon juice. Mix to prevent the apples from turning brown.

Toss the apples with the raisins, nuts, and the Abbaye de Belloc cheese cubes.

Mix the yogurt with 1 tsp. lemon juice to make the dressing.

Toss the yogurt dressing with the apple mixture and serve.

This is so informative. I am planning to have company on the July 11, we are serving rack of lamb and Blue Cheese & Rosemary Scalloped Potatoes, and a bouquetire of vegetables. Any suggestions for a fab cheese board would be seriously considered, and appreciated. I love this thread and you French Tart are so sweet.

BRILLIANT! Design a cheeseboard - that's going to be great fun! First of all, do you want an International mix? If not, tell me how many "foreign" cheeses you would like! I may even have enough cheeses in my cheese cave to make a sample board up and PHOTOGRAPH it for you!
FT

[conniecooks]

French Tart wrote:

conniecooks wrote:

French Tart wrote:
Apple-Abbaye Lunch Salad

Serves 2

Ingredients:
1 sweet, crunchy apple (try Gala, Fuji, or Granny Smith)
1 tbsp freshly squeezed lemon juice
1 celery stick, chopped
25g / 1oz raisins
25g/ 1oz chopped walnuts
50g / 2oz Abbaye de Belloc, cubed (or substitute cheese of your choice)
2 tbsp natural or plain yogurt
1 tsp fresh lemon juice

Method:
Wash and dry the apple. Core and quarter it, then slice into small triangles or cubes.

Immediately place the chopped apple in a bowl and drizzle with 1 tbsp. of lemon juice. Mix to prevent the apples from turning brown.

Toss the apples with the raisins, nuts, and the Abbaye de Belloc cheese cubes.

Mix the yogurt with 1 tsp. lemon juice to make the dressing.

Toss the yogurt dressing with the apple mixture and serve.

This is so informative. I am planning to have company on the July 11, we are serving rack of lamb and Blue Cheese & Rosemary Scalloped Potatoes, and a bouquetire of vegetables. Any suggestions for a fab cheese board would be seriously considered, and appreciated. I love this thread and you French Tart are so sweet.

BRILLIANT! Design a cheeseboard - that's going to be great fun! First of all, do you want an International mix? If not, tell me how many "foreign" cheeses you would like! I may even have enough cheeses in my cheese cave to make a sample board up and PHOTOGRAPH it for you!
FT

Well I am thinking to forgo the blue as it is in the potato dish. We have a very good cheddar, and a rondelle of boursin. I really need one other, as like the Americans we serve it prior to dinner, and I don't want everyone to get too full. I do about 1 hour pre dinner drinks, and appy. I will probably offer red and white for this. just down the road from me there is a cheese shop that offers the largest selection of Quebec Cheese outside of Quebec. i would like to patronize them as they are a local small business.

[French Tart]

What about a Valencay? It is a pyramid cheese - a mild goat's cheese with a lovely fresh flavour - it will not cloud the palate. It marries so well with wine too.........you then have a hard cheese, Cheddar; a soft cheese, Boursin and a semi-hard cheese - Valencay!

[French Tart]

Or, how about a Coulommiers; milder and creamier than a Camembert or a Brie and a nice start to a meal.

Coulommiers cheese, from Coulommiers in the Seine-et-Marne department of France, is the lesser-known cousin of Brie, although it has been produced perhaps longer.

It is smaller and thicker than Brie but otherwise possesses all the characteristics of a Brie, with a similar buttery colour and supple texture, with perhaps a creamier, nuttier flavour.

[French Tart]

Last idea: Morbier I think I will feature this next week too!

Morbier (meaning "small market-town") is produced in the village of Morez in the Jura mountains. Its creation dates from the 19th century. Its origin was for the personal consumption of the Comte cheese makers.
Its taste is savoury and fruity.
During the maturing period, the cheese develops a natural fine rind. The pale yellow pâte is supple and soft when touched, dry and sticky at the same time.

[conniecooks]

French Tart wrote:
Last idea: Morbier I think I will feature this next week too!

Morbier (meaning "small market-town") is produced in the village of Morez in the Jura mountains. Its creation dates from the 19th century. Its origin was for the personal consumption of the Comte cheese makers.
Its taste is savoury and fruity.
During the maturing period, the cheese develops a natural fine rind. The pale yellow pâte is supple and soft when touched, dry and sticky at the same time.

Thank you so much FT,I will take all this into consideration, and go shopping.I will let you know what I come up with

[Chef Shadows]

I have been checking this topic every day since July... nothing new... guess we all lost interest in it .

[conniecooks]

Chef Shadows wrote:
I have been checking this topic every day since July... nothing new... guess we all lost interest in it .

I checked yesterday, maybe FT is busy or under the weather.

[French Tart]

conniecooks wrote:

Chef Shadows wrote:
I have been checking this topic every day since July... nothing new... guess we all lost interest in it .

I checked yesterday, maybe FT is busy or under the weather.

See you tomorrow!

[Chef Shadows]

conniecooks wrote:

Chef Shadows wrote:
I have been checking this topic every day since July... nothing new... guess we all lost interest in it .

I checked yesterday, maybe FT is busy or under the weather.

Why does everyone feel it is FT's job to post here?
I tried to help out, but no one else was posting cheeses here...
FT has a full plate with her other articles and forums...

You would think more of us could contribute here.

Just my two euro's!

P.S. FT I was not chiding you!

[conniecooks]

Chef Shadows wrote:

conniecooks wrote:

Chef Shadows wrote:
I have been checking this topic every day since July... nothing new... guess we all lost interest in it .

I checked yesterday, maybe FT is busy or under the weather.

Why does everyone feel it is FT's job to post here?
I tried to help out, but no one else was posting cheeses here...
FT has a full plate with her other articles and forums...

You would think more of us could contribute here.

Just my two euro's!

P.S. FT I was not chiding you!

Quite frankly I don't feel I know enough about French Cheese to post a feature cheese. I am here to learn.

[French Tart]

Connie - did you ever try those new Canadian cheeses you mentioned a while ago? NO worries if you didn't, I am just curious that's all!! Glad you have missed me!! Thanks for your understanding too!

Shadows - I know there was no chiding intended...................but, there is no need to help, really - nice if I get it - not a problem if I don't! I am VERY easy going!!

Now, it is our weddding anniversary today, and we are going to Cognac to the day out! There is a FABULOUS little artisanal cheese shop there, and Malcolm says I can treat myself (and therefore YOU two!!) to a new and unique (read expensive) cheese!

So, I'll be back later with photos of my cheesy booty!

TTFN!

FT

[French Tart]

conniecooks wrote:

Chef Shadows wrote:

conniecooks wrote:

Chef Shadows wrote:
I have been checking this topic every day since July... nothing new... guess we all lost interest in it .

I checked yesterday, maybe FT is busy or under the weather.

Why does everyone feel it is FT's job to post here?
I tried to help out, but no one else was posting cheeses here...
FT has a full plate with her other articles and forums...

You would think more of us could contribute here.

Just my two euro's!

P.S. FT I was not chiding you!

Quite frankly I don't feel I know enough about French Cheese to post a feature cheese. I am here to learn.

Connie - it will be a learning curve for me today too - see above! I am allowed to spend money on a rare cheese!!