Leave a comment

Nice write-up!

Fool of a Cook

There are three great breakfasts in the world. In the U.S., it is fluffy waffles, scrambled eggs with hot sauce, and sausage. In Japan, it is miso soup, rice, pickles, and seaweed. And in culinary school, it is cheese. I walked into the bakeshop and ten cheeses stared me in the face, with ten more to come. There was imported Comté and Colby with cumin made by students in the program. There was Rogue Creamery Smokey Blue, one of the most bizarre cheeses I’ve eaten. It was the wide consensus that Roth Käse’s Buttermilk Blue was the best, with its long veins of Penicillium roqueforti and its tang and crumble. It was also agreed that it would make an excellent wedding cake, tall and round and white.

As part of the pastry program, we also learn about cheese. The pastry chef in a restaurant is usually expected to put together…

View original post 572 more words

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Art of Cultures

An Illustrated Cheese Blog

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff

eCharta

The blog

ICI & LA NATURE PICTURES

Walk and Bike in France. www.icietlanature.com

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

%d bloggers like this: