Chevre

Ranee Mueller said:

We really like goat cheese, but find that most chevre leaves a dry

Nuts. I thought this thread was going to be about horsemeat.

Ranee Mueller said:

We really like goat cheese, but find that most chevre leaves a dry
mouth feeling that isn't that pleasant. Anyway, we picked up some Laura
Chenel Select Chevre from the grocery outlet and it was perfect, tangy
and creamy and no cotton mouth.

Regards,
Ranee

Slice it into rounds, brown it quickly in hot butter and serve over rye
bread which has been browned in the same butter.

Mi e' parso che Mark Thorson abbia scritto:

Quoted message said:

Quoted message said:

We really like goat cheese, but find that most chevre
leaves a dry

Quoted message said:

Nuts. I thought this thread was going to be about
horsemeat.

My parents ate it yesterday: freshly groung, uncooked, with
cynnamon, EVOO, salt & pepper. It makes a wonderful spread.
I was going to be there, too, but a freind called for lunch so...
no luck.
I heard eating horsemeat is very uncommon in UK, is it the same
also for USA?
--
Vilco
Think Pink , Drink Rose'

"Vilco" <[email hidden]> wrote

Quoted message said:

I heard eating horsemeat is very uncommon in UK, is it the same also for
USA?

Oh, yeah, in fact I believe it's illegal in some places.

nancy (no, I'm not eating horse)

Ranee Mueller <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

We really like goat cheese, but find that most chevre leaves a dry
mouth feeling that isn't that pleasant. Anyway, we picked up some
Laura Chenel Select Chevre from the grocery outlet and it was
perfect, tangy and creamy and no cotton mouth.

Eating chèvre, I can understand you would have a dry mouth feeling as
goats are rarely moistened to eat without first marinating :-)

As to the cheese, it is a question of taste. In Spain, where I
lived, goat's milk cheese was sold in three varieties, called day 1
(fresh), day 2 (mature) and day 3 (old). The fresh was about the
sort of thing you get here, white and soft. The mature was saltier
and more like feta cheese (feta accompli? bwahaha! finally got that
one out of my system). The third, old, was crumbly, very dry and
very salty, and it was of all the varieties the one preferred by the
local gourmets of Andalucia.

I came to appreciate the day 3 cheese over the other two products and
unfortunately, due to orange cheese mentality and what not have had
to settle here in Norf Amerigo-Vespucciland for day 1 cheese almost
all of the time.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

"Vilco" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Mi e' parso che Mark Thorson abbia scritto:

Quoted message said:

Quoted message said:

We really like goat cheese, but find that most chevre
leaves a dry

Quoted message said:

Nuts. I thought this thread was going to be about
horsemeat.

My parents ate it yesterday: freshly groung, uncooked, with cynnamon,
EVOO, salt & pepper. It makes a wonderful spread.
I was going to be there, too, but a freind called for lunch so... no luck.
I heard eating horsemeat is very uncommon in UK, is it the same also for
USA?
--
Vilco
Think Pink , Drink Rose'

In the mid-70's we bought horse meat at the Seattle market place to feed to
our Akita dog. I recall it as being a very unappetizing purple color. Yuk!
I'm sure rules have changed since then.
Dee Dee

Stavo dormendo su un bancale di lambro quando il post di Dee Randall
mi desto'

Quoted message said:

In the mid-70's we bought horse meat at the Seattle market place to
feed to our Akita dog. I recall it as being a very unappetizing
purple color.

Yep, just that color. It's used much in southern italy, where you can
find horse-stew sandwiches in roadside stalls.
--
Vilco
Think pink, drink rose'

Ranee Mueller <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

We really like goat cheese, but find that most chevre leaves a
dry mouth feeling that isn't that pleasant.

Q. What do you call a goat's milk cheese maker that's lackadaisickal?

A. An under-a-chèvre :-)

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

In article <[email hidden]>, Arri London <[email hidden]>

Quoted message said:

Slice it into rounds, brown it quickly in hot butter and serve over rye
bread which has been browned in the same butter.

That sounds very nice. I've been eating salami, scallion and goat
cheese sandwiches for lunch.

Regards,
Ranee

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"She seeks wool and flax, and works with willing hands." Prov 31:13

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