La Fête du Fromage - Fromage Frais FermierUn bon Fromage Frais Fermier moulé à la louche.
Fromage Frais Fermier is a fresh, salted, unripened cheese that comes directly from the farmer. The term moulé à la louche means that cheese's curd has been hand ladled into molds.
This particular one is produced from whole, unpasteurized cow's milk on a farm in the Charente-Maritime.
I found this cheese in a shop in Cognac. As I lifted it from its tray, wet and dripping, and slipped it into the plastic bag that the shop provided to keep it from leaking all over my other groceries, I caught a whiff of its mild, super fresh, milky aroma and just knew it was going to be good.
Back at our gîte, I sliced half of a baguette and carefully unwrapped the little, pillowy Fromage Frais. We spread it on the bread and took a bite.
My husband and his son, who is visiting us for a couple of weeks, were instantly smitten. They oohed and aahed and asked for more. Sadly I wasn't bowled over.
The texture was soft and fluffy and the flavor was salty, rich, fresh and tangy, somewhat similar to cottage cheese. Which I don't like.
Luckily they both love it.
After watching them demolish half of the cheese, all the time raving about it's deliciousness, I had another taste and decided that it would be perfect for breakfast, with some fresh fruit or drizzled with honey.
If you come across some locally made Fromage Frais, you should definitely give it a try! Photo du Jour - Frog's Legs
Yep, I've now eaten frog's legs.
They're pretty good sautéed in butter, with lots of garlic and parsley. Then again, so are most things.
Who else has tried them?
Photo du Jour - Champagne in the Sun
Champagne poured over a splash of Pomegranate Liqueur is a delicious aperitif.
And it's even better when enjoyed on your friend's sunny terrace where the temperature reaches 75 degrees, even on a cold November day.
Photo du Jour - Les Halles
Fresh seafood in les Halles in Cognac.
I was drooling!
Photo du Jour - la Charente
La Charente.
She is enchanting.
Photo du Jour - Cognac
We're currently tasting our way through the great Cognac houses. Be back Saturday!
Photo du Jour - Persimmon Tree
Behind a tall stone wall in our village stands this persimmon tree, heavy with ripe fruit.
It belongs to our neighbor, an unfriendly man who scowls at me when I say "bonjour" as I walk by. I never bother to ask him if I can pick some of the fruit that he lets fall off the branches and rot on the ground.
Sometimes I wonder if his scowl is permanent. And I wonder how his wife manages to be so souriante* after living with that scowl every day.
Maybe he saves his smiles for her.
*cheerful; always smiling
La Fête du Fromage - CabretouYesterday I had a glance at my little book that contains the list (alphabetized of course) of each and every French cheese I have tasted thus far for la Fête du Fromage and realized that the number has now surpassed 100!
110 to be exact.
There are so many that I am completely and utterly smitten with; Langres, Tomette des Corbières and Tomme Périgourdine to name a few.
Now I have a new love. Cabretou.
Perfectly aged, and with a luxurious flavor to die for, Cabretou is made from pasteurized goat's milk and produced in the picturesque Ariège departément where it is matured in caves for 18 months.
This cheese is magnificent! Rich and substantial, with a gorgeous creaminess that I fell head over heels for. It has a dense, meaty texture and an ultra smooth flavor with no acidity whatsoever.
Cabretou has a very slight, tangy fragrance and a hard, amber colored rind that I cut away before eating.
We tasted it with a glass of Minervois white, and some white Gaillac would also be good. Photo du Jour - Playing in Leaves
Is there anything better than playing in piles of autumn leaves?
French Citizenship - One Step CloserJust home from the sous-préfecture in Béziers with (pinching myself to make sure I'm not dreaming) Good News!
My French citizenship dossier has been accepted! I have a signed, dated and stamped récipissé in my hands, which means that it is now up to Béziers to process my application, then send it all on to another office somewhere in France for the second part of processing.
The gendarmes should be knocking on our door for an interview sometime in the next few months.
They have asked for a few more pieces of paper such as copies of my diplomas from high school and university and an attestation from my French teacher stating that I have indeed made an attempt at butchering studying the French language since moving to France, but these are easy to provide.
I was walking on air when I left the sous-préfecture. Then as I was driving home and came around the last bend on the road to our village, there was a slice of rainbow stretching over the hills.
A good sign. And a very, very good day.
 Photo du Jour - Stuck
Sections of the Canal du Midi have been drained for winter cleaning and maintenance, leaving these boats stuck in the mud.
Corn ChowderThe wind is howling. Dark grey, puffy clouds are sailing across a crisp blue sky.
Sun one minute, dark the next.
Time for some Chowder. Not Clam Chowder. Don't like clams.
Unfortunately no scallops in the house for Scallop Chowder. I love scallops.
I did manage to find a big can of corn in the depths of our mini pantry and we had some potatoes, onions and carrots. So, Corn Chowder it is.
Corn Chowder
serves 6-8
2 ounces thick cut bacon, diced
2 cups onion, diced
2 large carrots, peeled and diced
1 celery rib, diced (optional)
8 ounces white or yellow potatoes, peeled and diced
5 cups chicken stock
2 fresh thyme sprigs
3 cups corn - canned, frozen or fresh (about 6 ears)
1 1/2 cups heavy cream
1 teaspoon sea salt
1 teaspoon black pepper
a pinch of cayenne (optional)
Cook bacon in a large, heavy pot over moderate heat, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain.
Add onion, carrots and optional celery to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
Add the potatoes, chicken stock and thyme and simmer, covered, until potatoes are tender, about 15 minutes.
Add the corn and cream and simmer 10 minutes, uncovered.
Add salt and pepper to taste, and optional cayenne, then stir in bacon and serve.
Photo du Jour - Cold Day Cat
Daisy knows what to do on a blustery day.
Smart girl!
Photo du Jour
We're still enjoying the autumn colors.
Not Something You See Every Day...Every Thursday we head to our village bar where my husband plays bridge with friends and I sit and read or meet friends and sometimes watch a French soap opera called "Plus Belle La Vie" (so bad it's good) that the bar owner is a bit addicted to.
Last night this kid (18-20 years old) walked in wearing a black, long sleeved t-shirt and jeans. When he turned toward the bar I saw what was written on the back of the shirt, in giant silver capital letters...
VAGINA LOVER.
I saw it about the same time as hubby. We looked at each other and burst out laughing. And couldn't stop!
It begs the question: Did this kid know what it meant? And if so, was he advertising his amorous services?
I curse the fact that my camera batteries were dead.
About an hour after his arrival the locals in the bar started discussing the expression and wondering what it meant. The kid just ignored them. It was just too hilarious!
And a bit surreal.
Definitely not something you see every day. Thankfully.
Has anyone ever seen a t-shirt in English speaking countries with this expression written on it, or is this t-shirt company taking unfair advantage of foreigners? Photo du Jour
A little corner of France.
Photo du Jour - Espresso
Autumn makes me long for Italy.
I traveled to Milan a year ago and to Lucca two years ago. Both amazing places. One busy, bustling and an interesting mix of old and new. The other tranquil, red brick and charming.
Both had fabulous food and strong, liquid energy espresso that I couldn't get enough of.
Photo du Jour - Clementines
Extra-sucrée - extra sweet clementines.
A sure sign that winter is on its way.
La Fête du Fromage - Le Petit RissoThe Lozère is a wild and isolated department of the Languedoc-Roussillon which encompasses rugged mountains, vast meadows, deep gorges and limestone caves. Its human population is the lowest in France, leaving plenty of wide open spaces for the cows and sheep to graze.
It is home to several well known French cheeses such as Laguiole, Tomme de Lozère, Pélardon, and blue cheeses such as Bleu des Causses, Bleu d'Auvergne and Roquefort.
My most recent cheese discovery from the Lozère is another blue veined cheese called le Petit Risso. It is produced at the farm, La laiterie Rissoan, a small scale producer of cow's milk and sheep's milk cheeses since 1948.
Don't let that blue veining fool you. This is not Roquefort!
Le Petit Risso is soft and mild with slightly salty, grassy and tangy flavors. Its texture is dense, rich, quite buttery and chewy, and the rind is hard, but totally edible.
The cow's milk used to make this cheese is lait thermisé - heated at a lower temperature than pasteurized milk so that harmful bacteria are killed but flavorful enzymes remain.
Lait cru - never heated above 40°C
Lait thermisé - heated at 45°C for 30 minutes or 72°C for 1 second
Lait pasteurisé - heated at 63°C for 30 minutes or 72°C for at least 15 seconds
While I didn't fall head over heels in love with le Petit Risso, I would absolutely recommend it if you like mild blue cheeses.
It pairs best with some dry, fruity white wine or a dry rosé. Photo du Jour
The neighboring village of Beaufort on a hazy autumn afternoon.
HomeLast night I watched a series by Stephen Fry in which he traveled across America, spending a bit of time in each and every state. The final leg of his journey took him through San Francisco, northern California, Portland and Seattle. My old stomping grounds.
I sat there glued to the TV and experiencing some pretty strong feelings.
In San Francisco I could feel the vibe of that city, that amazing energy that I've never felt anywhere else, the satisfaction oozing from the people who know that they live in a very special, very unique place.
In Portland I could feel the clean air, the positive energy, the kind people, the green.
In Seattle I could feel the edginess, smell the salty air and roasting coffee beans, experience those breathtaking views out over Puget Sound and feel that misty rain on my face.
It was like visiting home.
Home.
In my heart New Orleans is my home away from home. Even though I don't get it sometimes, it is a place that is addictive, seductive, sultry. And rare.
But those jewel like cities along the Pacific still tug at my heart strings.
I get them. I know how to navigate them and know how the people think.
So watching Stephen Fry cavorting around the west coast made me a bit misty eyed.
Now France is my home. And I wouldn't want it any other way.
If I could fully express how fortunate I feel to be living here, I would. I thank my lucky stars every day that I am here, that I have the chance to live in Europe and in a country that values so much of what I value; recognizing the little things, appreciating family time, experiencing joy, savoring local delicacies.
And to have the time to be. Just BE.
To experience life. To enjoy amazing food and wine. And cheese!
So this definition of home. For me it is slippery. I still feel attached to so many places.
But I know that for now, even though my heart strings get tugged at from time to time, I am. Home. Photo du Jour - Palmiers
Little, savory palmiers.
Puff pastry rolled out into thin sheets, a layer of Dijon mustard, a drizzle of honey, a layer of thinly sliced prosciutto and a good dusting of Parmesan cheese, rolled up from each side so they meet in the middle, then sliced into little hearts and baked until golden.
Sweet palmiers used to be my favorite treat from the boulangerie. Flaky and sugary, they shower you with sticky crumbs while you eat them.
These savory versions are perfect for parties or to serve with apéros.
Photo du Jour - Mediterranean Garden
Olive, cypress and fig trees under sunny blue skies.
La Fête du Fromage - Round Up # 3Voilà! - the November round up of La Fête du Fromage International Cheese Tasting Event.
Thank you to everyone who joined in and I hope to see you again in December!
Nathalie of Spaced Out Ramblings offers us an enticing chunk of Italian cheese from the Piemonte region of Italy called Castelmango. She describes it as round and sharp, with flavors of ripe fruits and dried grass. It looks sublime! Thanks for the introduction, Nathalie.
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My sincere apologies to Mariana at History of Greek Food, as I accidentally left her entry out of the original round-up. The recipe she shares for Cheese and Sesame Balls using Manouri, a fresh, delicate goat or sheep's milk cheese, was inspired by a poem that is over 2000 years old. Truly inspiring and a great idea for us "cheese junkies."
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"When I have thin slices of Comte' on Baguette for lunch, I'm in France. But Comte' really shines when enjoyed with some crusty bread and a glass of red wine. Simplicity defined - to me there isn't a better combination."
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Camille, who lives in Paris and writes the inspiring blog Croque Camille, spiced up a humble tuna melt with some crumbly, tangy Tillamook Cheddar cheese (and this fellow expat living in France wants to know where she found it exactly?!?). This sandwich looks like some serious comfort food.
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A Chutney Cheese Ball made with tangy and creamy artisan chèvre is the Fête du Fromage entry from Rachel at The Crispy Cook. The cheese is produced by Elizabeth Porter of Argyle, New York and the Chutney Cheese Ball is Rachel's brilliant creation.
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First a taste, then a tart.
Judith at A Shortcut to Mushrooms, a blog that is full of fabulous vegetarian recipes, really enjoyed the the soft, mild Port Salut that she tasted for La Fête. After sampling it on its own, she whipped up a Pepper, Port Salut and Onion Tart and loved how the cheese paired with the red pepper and sweet onions. This looks wonderful!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ A beautiful trio of mezes, ( mezes is an appetizer served with wine, ouzo or tsikoudia) called Cheese Sagnaki, is Ivy's of Kopiaste's entry to la Fête. "Saganaki is very easy to make but you will need a very good Greek hard cheese. Saganaki can be made with Graviera, Kefalotyri, Kefalograviera, Formaella, Halloumi, Kaskavalli... "Ivy shares three recipes for Sagnaki and they all look fantastic!  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ We're in the height of the Vacherin du Haut Doubs season, my cheese entry for La Fête. This is a soft and yeasty flavored cheese that is infused with mild pine flavors by the spruce wood box that the cheese sits in while it matures. It is only available from August 15 and March 31, so get some while you can!
Thanks again everyone!
Come and celebrate cheese with us again in December.
Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?
The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of the 13th.
- Photos are wonderful, but not necessary
- Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
- Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
- Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line
Photo du Jour - Onion Bhaji and Vegetable Pakora
We had another scrumptious World Food Evening last night. This month's theme was Indian and it was a meal that rivaled any restaurant.
To whet our appetites; homemade onion bhajis and vegetable pakoras served with three kinds of chutney, a refreshing raita and spicy lime pickle.
Two kinds of curry, dal, saag aloo, homemade naan bread and rice followed. Needless to say, we were absolutely stuffed at the end of the meal.
We woke up this morning with our clothes and hair smelling of curry. I can only imagine how our friend's entire house must smell...
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