Langres AOC Chalancey, a cheese that you may refer to as diverse. When young it has tasting notes of spice and a grainy texture, yet open it back up two weeks later and it is too creamy and melting to cut and has the after taste of truffles and honey. Langres AOC is a semi-soft, cow’s … Continue reading »
Why celebrate with the same old hum-dum flour cake? Utterly Engaged Wedding Magazine answered this question in their November 2011 Issue. (read here: http://issuu.com/utterlyengaged/docs/issue17_5/1) Their team, with the help of photographer Carla Choy and my fellow Californian Fromager, Le Fromagette, created these beautiful “cheese-cakes”. The cheese used is Humboldt Fog from Cypress Grove Creamery in California. … Continue reading »
A selection of 5 local cheeses straight from the farm, all paired with local and seasonal compotes. Includes cascading grapes, berries, crackers, and a personal Fromager to complete the package. Featured Utah farms: Jackrabbit Farm, Rockhill Creamery, Beehive Cheese Co., Snowy Mountain Sheep Creamery, and Heber Valley Artisan Cheese. Pricing varies based on cheeses available … Continue reading »
Creme de la Creme Six of the best cheeses France has to offer, all perfectly paired. These cheeses with cascading grapes, berries, crackers, and your personal Fromager complete the package. Sample Menu Abbaye de Notre-Dame Belloc, the last cheese still produced by french monks in the Basque region. Paired with Brown Sugar Reduced French Mustard Brie … Continue reading »
International Cheese Party Assortment of five amazing cheeses from all over the world, each paired perfectly. These cheeses with cascading grapes, berries, crackers, and a personal Fromager complete the package. Sample Menu Brie De Nangis, a French Brie made from cow’s milk that is delicate and sweet. Served with creamy sunflower honey. Brunet, an Italian … Continue reading »
“Plating and food presentation play a huge role in how we experience food. When a plate of food is put in front of me the first thing I always do is look at it. At this point I’m already calculating if I’m going to enjoy the dish. Just by looking at the plate I can … Continue reading »
The flowers bloom, the grass is sweet, the cheeses that have been aging since last spring are perfect! The livestock that graze on the new tender grasses of spring produce the best cream, which in turn makes the best cheese. The 12 month aged cheeses, such as Beenoskee, Comte, and Mimolette are going to be … Continue reading »
Comte is an amazing cheese. It is one of my all time favorites! One of the largest cheese wheels I have ever seen, weighing in at 88+ pounds, Comte lives up to its grand encasement. Flavor Profile: Aromatic, nutty, and sweet. Pairing Suggestions: Honey, Marcona Almonds, and/or Fig Compote. About: The milk comes from Montbeliarde cows … Continue reading »
Humboldt Fog delicately encircled by herbs and berries, champagne grapes cascading over Roquefort, Epoisses with honey comb and Marcona almonds, all beautifully displayed with natural and vintage touches. Add some great wine specifically paired with each cheese and you have yourself a party! My name is Lindsay Watson and I love … Continue reading »
