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    You are in: Home / Community Forums / French, Creole and Cajun Cuisine / The French Cheese of the Week Club!
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    The French Cheese of the Week Club!

    Go to page << Previous Page  1, 2, 3 ... , 17, 18, 19  Next Page >>
    conniecooks
    Thu Oct 01, 2009 10:37 am
    Food.com Groupie
    French Tart wrote:
    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!! icon_biggrin.gif icon_biggrin.gif Glad you have missed me!! icon_biggrin.gif Thanks for your understanding too! icon_wink.gif

    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 icon_biggrin.gif icon_biggrin.gif
    I have tried a number of their cheeses, they are excellent. Quebec cheese is not new however, but it is made in the old world French tradition, and has been since the 1700's which I guess is new compared to France. This particular shop has been open for about 3 yrs, and is the largest purveyor of Quebec cheese outside of Quebec. I pop in there at least 1 x a month.
    Rita~
    Thu Oct 01, 2009 3:38 pm
    Forum Host
    Happy Anniversary to you both. How many years?
    conniecooks
    Thu Oct 01, 2009 5:09 pm
    Food.com Groupie
    French Tart wrote:
    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!! icon_biggrin.gif icon_biggrin.gif Glad you have missed me!! icon_biggrin.gif Thanks for your understanding too! icon_wink.gif

    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 icon_biggrin.gif icon_biggrin.gif
    Happy anniversary to you! I hope you have a wonderful time and learn lots about the regional cheeses.
    French Tart
    Sat Oct 03, 2009 8:53 am
    Forum Host
    Thanks everyone! I have two cheese, but will wait to upload the photos, as yesterday I was in hospital all day for more tests.............I have a been a bit under the weather lately!!

    I will take photos of my two cheeses and be back towards the end of the weekend..............I have strict instructions to take it easy and relax - and that includes the internet! icon_rolleyes.gif icon_eek.gif

    In the meantime, see if you can guess WHICH two cheeses I bought?! icon_wink.gif icon_wink.gif icon_biggrin.gif icon_biggrin.gif

    Our anniversary day was lovely - shame I got sick in the evening again though! icon_rolleyes.gif

    Bye for now,

    Karen/FT icon_biggrin.gif
    Rita~
    Sat Oct 03, 2009 9:04 am
    Forum Host
    Karen,
    Did you get any results?
    Prayers are going your way for you to feel wonderful!
    ((((HUGS)))
    conniecooks
    Sat Oct 03, 2009 10:41 am
    Food.com Groupie
    I am sending you all my positive thoughts, and prayers that you will be fine. Take care of yourself, hugs, Connie
    French Tart
    Sun Oct 04, 2009 9:49 am
    Forum Host
    Thanks Rita and Connie! I am having a short time online now, but it makes me feel dizzy............so, will log off soon; HOWEVER, I did take the photos of my two cheeses, and will upload them tonight or tomorrow - I am featuring:

    ??????? You will have to wait a little longer!! Hehehehe! icon_evil.gif icon_evil.gif rotfl.gif
    conniecooks
    Sun Oct 04, 2009 11:30 am
    Food.com Groupie
    French Tart wrote:
    Thanks Rita and Connie! I am having a short time online now, but it makes me feel dizzy............so, will log off soon; HOWEVER, I did take the photos of my two cheeses, and will upload them tonight or tomorrow - I am featuring:

    ??????? You will have to wait a little longer!! Hehehehe! icon_evil.gif icon_evil.gif rotfl.gif
    We can wait, you rest and spoil yourself a bit, hugs grouphug.gif
    Rita~
    Sun Oct 04, 2009 2:37 pm
    Forum Host
    Prehaps a Franche-Comté?
    French Tart
    Mon Oct 05, 2009 3:44 pm
    Forum Host
    ~Rita~ wrote:
    Prehaps a Franche-Comté?


    GREAT cheese - I have a block in the cheese cave now!

    Will do that next time......................

    I have:

    Tomme de montagne au lait cru

    and

    Morbier AOC

    Back later with all the blurb and photos!
    French Tart
    Tue Oct 13, 2009 3:07 am
    Forum Host
    Malcolm is going away to work for a few weeks, and I have decided to go back to England, as I am still not 100% well................so, I will be posting much more whilst in England, as I will have less to do and more time to play online!!

    Not going for a few days, will see if I can at least post the photos of the cheeses before I go!
    Mia #3
    Tue Oct 13, 2009 3:56 pm
    Food.com Groupie
    icon_smile.gif First of all let me just say, F.T. I do hope you are feeling better now!!! I just stumbled onto this forum this evening, and have been doing a little reading, I can't believe all the information you have here on cheeses, and fabulous pictures, not to mention some of the recipes!!!! I wish I had a camera so I too could take some picture of some of our cheeses here in Portugal, I just love Queijo da Serra da Estrela, I'm not sure if anyone is familiar with it or not, but it is Wonderful......
    icon_lol.gif I just love it on a very thin cracker,with homemade preserves on it, and a nice chilled glass of white wine ( I make
    my own, red and white) what a great way to finish an evening. icon_wink.gif icon_wink.gif
    conniecooks
    Wed Oct 14, 2009 11:15 am
    Food.com Groupie
    Feel better,take care of yourself. grouphug.gif
    French Tart
    Thu Jan 07, 2010 9:43 am
    Forum Host
    Week beginning o4/01/10

    Gaperon

    Gaperon

    A skimmed-milk cheese flavoured with pepper and the local pink garlic. Cow's Milk. Unpasturised. Auvegrne, France.


    Gaperon

    Gaperon is a small cheese flavoured with pepper and garlic. It has a white fluffy coat and is shaped into a dome which looks like a tiny igloo. Originating in the region of the pink garlic of the Limagne plain, in the Haute Auvegrne, Gaperon has been made and enjoyed for centuries.

    Gaperon

    Milk which is left over in the churn after butter-making is mixed with fresh milk to make the cheese curds. The curds are then mixed with the local pink garlic and pepper. Since buttermilk is used, the resulting cheese is slightly lower in fat, generally 35%. The origin of the name 'Gaperon' is taken from the local French dialect for buttermilk which is 'gap' or 'gape'.

    Gaperon (Auvergne)

    Over the centuries Gaperons were hung in the farmhouse kitchen or the storeroom. The number of cheeses gave an indication as to the farmer's wealth and as such would have an influence on the marriage of his daughters. Cheeses were sometimes tied with yellow ribbons and offered as wedding gifts or harvest symbols, a decoration still in use today. Stored in the farmhouse the white coat would acquire a mottled colour of grey and blue as the spores in the air found their way onto the surface of the cheese.

    100_2896

    Our Gaperon is made using the same ancient methods and the cheese will taste very similar to the ones enjoyed by the ploughmen and dairymaids of the 14th Century. They are no longer matured in the farmhouse kitchen but on rye straw in a damp cellar for one to two months. Each cheese measures 75mm in diameter, 75mm in height and weighs approximately 300 grammes. Gaperon is available all year round with no particular best season, principally because of the pepper and garlic flavouring. Gaperon is best enjoyed with a full-bodied red such as a Côtes du Rhone.

    Gaperon

    WINES:
    Cabernet Merlot
    Backsberg Estate 1999 red wine
    French Tart
    Thu Jan 07, 2010 9:50 am
    Forum Host
    Recipe for Gaperon:


    Barbecued Tuna Salad with a Gratin of Baby Tomatoes and Gaperon



    Ingredients
    IngredientsServes 4
    450g cherry tomatoes, halved
    Ground black pepper
    2 tbsp capers, finely chopped
    2 tbsp thyme sprigs
    Olive oil spray oil
    100g Gaperon Artisanal Buy Cheese
    (For the dressing:)
    1 tbsp virgin olive oil
    3 tbsp lemon juice
    1 tsp Dijon mustard
    1 tsp white wine vinegar
    3 tbsp chopped chives and fresh basil
    4 x 175g tuna steaks
    Baby spinach, rocket and watercress salad leaves to serve
    Warm bread to accompany



    Method
    1. Preheat a grill or barbecue. Put the tomatoes into a shallow ovenproof dish in one layer season with black pepper and sprinkle over capers, thyme sprigs and drizzle with the olive oil. Grill for 10 minutes or until the tomatoes are tender but still retain their shape. Sprinkle over the crumbled Gaperon cheese and turn off the grill but leave the tomatoes under the heat whilst you cook the tuna and make the dressing.

    2. In a bowl whisk together the lemon juice, mustard, vinegar, sugar, herbs and any juices from the grilled tomato dish.

    3. Season the tuna steaks with black pepper and lightly cover with a few sprays of olive oil spray oil . Lift the steaks directly onto the barbecue or place on a baking sheet under a hot grill. Cook for 10-12 minutes or until just cooked and rare in the middle.

    4. Arrange a pile of salad leaves on serving plates and spoon over the warm tomatoes and cheese, break the tuna steak into pieces and arrange over the top, drizzle with the dressing and serve immediately with warm crusty bread.

    (Courtesy of the British Cheese Board)
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