plantronicsgamingheadsetssave

1) Our neighborhood 2) Enzo really needs to learn to chill out 3) Drinks on the terrace at Treize au Jardin 4) Evening light in Saint-Germain-des-Prés 5) Goat cheese - ash covered and sprinkled with sarriette

1) Oozy grilled cheese at Paroles de Fromagers 2) goat and goat and goat 3) Emballage 4) Merci to the monks for making such delicious cheese! 5) Garrigue

I've always loved the subtle flavors that leaves ,  bark ,  ash  and  herbs  lend to cheese. Montrachet is no exception. It is wrapped in a chestnut leaf and is one of a handful of goat cheeses produced in Burgundy, a region that is famous for its wine, bien sûr , but also for its cow's milk cheeses, especially of the washed rind variety. Cheeses like Époisses, Abbaye de Cîteaux , Soumaintrain and Ami du Chambertin . But the popularity of cows in Burgundy doesn't mean you should disregard the wonderful goat cheeses from this region, such as Mâconnais and Charolais, both of which can be made entirely from goat's milk, and sometimes from a blend of cow and goat's milk. Montrachet is made by a sole producer located in Saint-Gengoux-le-National, a tiny town about an hour north of Mâcon. It is a semi-firm, unpasteurized goat cheese shaped like a squat little barrel. The chestnut leaf keeps it moist and adds a slight note of earthiness. It is tied with a strip...

Let's talk about mold. When it comes to food, mold is a major turn off. But when it comes to cheese, it has a purpose. Mold* imparts flavor and gives cheese its texture, its tang, its aroma and its ability to ooze across a plate, among other things. Roquefort is the example that immediately springs to mind. Mold, specifically the  penicillium roqueforti strain that makes up those delicious veins of blue, is what gives Roquefort its raison d'être . On that note, I would like to introduce you to a delightful little moldy goat's cheese from the  Deux-Sèvres  department called  le Sauvaget . There is the obvious appearance of a bluish-gray mold on its surface, which is a wonderful thing. This mold means flavor! Le Sauvaget is earthy, grassy, somewhat sour, salty and lactic. Its texture is dense, crumbly and coats your mouth with rich,  fromage de chèvre  deliciousness. Goat cheese season is upon us, so enjoy this one while you can! A crisp, mineral w...

1) Le drapeau tricolore.  A version of it, anyway. 2) A warm spring night on the Seine. With a view. 3) The macaron of the month at Pierre Hermé . ( normally I wouldn't share photos of macarons because I really don't find them interesting, but these wildly delicious honey and meadow flower flavored ones warranted a mention! ) 4) Golden light 5) Did I happen to mention that it was goat cheese season?

1) Lunch in le jardin 2) noire et blanche 3) Saying au revoir to chèvre until next spring 4) Painted by mother nature 5) Coffee drinking and people watching