Comments for Wheatless Bay

Comment on C’est Fromage: aging French cheeses at home for Christmas by wheatlessbay

wheatlessbay — Mon, 01 Dec 2008 10:26:43 +0000

Home ripening is very common in Europe with young goat cheeses (chevre). A younge chevre is creamier, and older one, um, goatier. Not with buckets of caprioic acid (which is the stinkiest chemical I’ve ever smelt), but you can definitely taste the animal as chevre gets older. I love older cheeses, where one can taste the cow, sheep, or goat.

I love your site. At home we hunt and eat moose, caribou, rabbit, grouse, etc. Bear is more for show, although I know people who eat it (I’ve never had any). And I grew up with stewed seal on toast, which is not very PC, but it’s a favourite memory.

Comment on C’est Fromage: aging French cheeses at home for Christmas by Kevin Kossowan

Kevin Kossowan — Fri, 28 Nov 2008 03:26:32 +0000

Oooo….chaource is a personal fav. I have to admit, that ripening cheese at home never really occurred to me. I’m slightly embarrassed, in fact, to have never thought of it…

Comment on American brussels sprouts with cream and nutmeg by Rachel

Rachel — Sat, 22 Nov 2008 19:04:59 +0000

Yes, not a minute longer! Keep those sprouts green, not gray!

I recently discovered the pleasures of roasted sprouts and sprouts served at the table bathed over the top with a lemony vinaigrette.

Thanks for celebrating the Brussels Sprouts.