paris_yank:eat:preparein:menus:artisanal_cheeses
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| paris_yank:eat:preparein:menus:artisanal_cheeses [2025/01/02 13:30] – [or for a treat for yourself] parisyank | paris_yank:eat:preparein:menus:artisanal_cheeses [2025/01/02 13:34] (current) – [Specific artisanal cheese recommendations for an Apéro Dinatoire] parisyank | ||
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| * **Brillat-Savarin** (France): A rich, triple-cream cheese ideal for serving with crackers and fruit. | * **Brillat-Savarin** (France): A rich, triple-cream cheese ideal for serving with crackers and fruit. | ||
| * **Marieke Gouda** (USA): A smooth, creamy goat’s milk cheese that pairs well with sweet and savory accompaniments. | * **Marieke Gouda** (USA): A smooth, creamy goat’s milk cheese that pairs well with sweet and savory accompaniments. | ||
| - | * **Capriole** (USA): A tangy, crumbly goat’s milk cheese that complements fresh herbs and chutneys. | + | * **Capriole** (USA): A tangy, crumbly goat’s milk cheese that complements fresh herbs and chutneys. A Frenchman would suggest a **//Chèvre frais//**. |
| Remember to store your artisanal cheeses properly, and consider aging them to enhance their flavors and textures. | Remember to store your artisanal cheeses properly, and consider aging them to enhance their flavors and textures. | ||
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