Leave a comment

Napoleon delivers ‘wow’ factor – SFGate

I’ve resolved the tech issues and am catching up on a few news stories from the past few days. thanks for your patience! I have several cheese reviews of my own to post including a belated St. Patty’s offering. meanwhile- enjoy this look at French “Napoleon” from the SF Chronicle’s Janet Fletcher:

Photo: Craig Lee, Special To The Chronicle

Photo: Craig Lee, Special To The Chronicle

“Cheese prices just keep rising, to the point that the cheese platter is always the most costly course at my dinner parties. Still, I’m not giving it up. I just try not to overbuy and to make sure that any splurge is repaid in pleasure.

At more than $40 per pound, Napoleon sets a high bar for itself. But if you are willing to pay dearly for a “wow” moment, this aged French sheep’s milk cheese delivers.

It is the relatively recent creation of French affineur Dominique Bouchet, who makes his living largely by maturing and selling other people’s cheese.”

via Napoleon delivers ‘wow’ factor – SFGate.


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

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


The blog


Walk and Bike in France. www.icietlanature.com


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

A Crust Eaten

Living life one plate at a time

%d bloggers like this: