Originally posted by Roger Webb
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Sauternes jelly is excellent with foie gras, if you like that sort of thing; but save the Ch d’Yquem for Omelette Rothschild with apricots.
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Lunched at Chât. de Montbazillac once, after which we did the tour of this magnificent chateau......more than I can say of d'Yquem.Originally posted by cloughie View PostComment
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We were served this charming Sicilian sweetie with pudding last night. Made with the Zibibbo (Muscat of Alexandria) grape, which invading Muslims used to make into raisins instead. It's in the Montbazilliac price range.
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I took the last of the Époisses out of the fridge a few hours ago and thought I would sample it with nothing - no bread, no crackers - and just concentrate and think what I felt would go well with it (not that I had much choice in the house anyway). The first impression was the creaminess of it, the second the saltiness. So, yes, the Sauternes was fine. And that's the Époisses gone. Next will be the Langres for which some research will be necessary as I don't have the expertise/experience of my chers collègues here who have already made up their minds. I might have to walk to Waitrose tomorrow if it's fine (30 mins as no buses go there from our humble district). Coop still only has the Jurançon though it has had Montbazillac before now. I think it can only cope with one dessert wine at a time.
Oh, correct spelling: Monbazillac: the t is not only silent but also invisible. Barsac is another good one.Last edited by french frank; 13-04-24, 20:46.It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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Clue in today's Times crossword:
A very tiny bit of excellent cheese. (3, 5)
Answer, which I only got with the help of letters from crossing clues.
Top Quark - always something new to learn.
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As you say, always something new. And with a gift for misunderstanding clues, I was seeking a cheese called Top QuarkOriginally posted by gurnemanz View Post
It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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Went to T***o for my Langres cheese and thought I would skip the Sauternes and see what Brown Brothers Orange Muscat and Flora was like. Only 9.5% abv and I'd forgotten Brown Brothers is/are Australian rather than French (a bit like Brodsky forgetting that St Peter's cemetery was a cemetery). Anyway, Langres has a natural depression in the top into which it is not, apparently, unusual to pour a little marc (or champagne) so I thought I'd pour a little BBOM&F into the depression. I let it stand for an hour or so and it was really quite palatable after lunch. Cheese rather more spreadable than usual.It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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Connais pas. ??Originally posted by Roger Webb View PostIt isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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I think the practice of Faire Chabrot my have died out...you'll have to ask MickyD, as it was much more likely to have been seen down his way...I've only seen it once and that was in a Bouillon in Rue St. Jacques in Paris about forty years ago! But I've never seen it with cheese....derived from any type of milk!Originally posted by french frank View PostComment
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I find this from Wiktionnaire: 'Du latin capreolus, boire comme une chèvre, car ce mélange se boit à même l'assiette'. But the custom with Langres cheeses seems to be this:Originally posted by Roger Webb View Post
The rind is washed with marc so perhaps they don't actually pour it into the ripened cheese. But with Brown Brothers Orange Muscat? Ne'er till now! I had it after my soup lunch today, and as I usually have some sort of accompaniment with cheese, I decided to stay sweet and have a dollop of rosehip jelly. Not bad at all.
It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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Ah! The soup's the clue! Sorry to have set such a riddle......I knew Faire Chabrot had become rare/extinct.....but...my wife tells me during the Fête des Oignons in Mantes la Jolie it is de rigueur!......but not in polite households/restaurants otherwise!Originally posted by french frank View PostComment
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I'd not heard of chabrot or faire chabrot before. Perhaps this is one of French Frank's more rustic ancestors...Originally posted by Roger Webb View Post
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You've got it TanteD!......but there is just a bit more to it!Originally posted by AuntDaisy View PostI'd not heard of chabrot or faire chabrot before. Perhaps this is one of French Frank's more rustic ancestors...
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