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Transhumance in the Vallée d’Aspe

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The transhumance is the practice of moving livestock to high mountain pastures as the weather warms in early summer.  As I learned when I visited the Fromagerie Écologique Agour Irati, this ancient practice has economic and culinary roots. Moving the flock to communal mountain pastures in the summer allows the farmer to use his land […]

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The transhumance is the practice of moving livestock to high mountain pastures as the weather warms in early summer.  As I learned when I visited the Fromagerie Écologique Agour Irati, this ancient practice has economic and culinary roots. Moving the flock to communal mountain pastures in the summer allows the farmer to use his land

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New for fall at Le Pichet

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New salad for fall at Le Pichet: Roasted heirloom carrots, herbed creme fraiche, parsley and mushrooms marinated “a la grecque” with spices and lemon juice

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New salad for fall at Le Pichet: Roasted heirloom carrots, herbed creme fraiche, parsley and mushrooms marinated “a la grecque” with spices and lemon juice

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Assiette de fromage

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Good looking cheese plate at Café Presse…featuring Bleu d’Auvergne, Pont l’Évêque, Bûche de chèvre, Port Salut and Mimolette, served with sourdough country bread.

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Good looking cheese plate at Café Presse…featuring Bleu d’Auvergne, Pont l’Évêque, Bûche de chèvre, Port Salut and Mimolette, served with sourdough country bread.

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Stuff

Did you miss this special at Café Presse?

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In case you missed this daily special last week, here is a reminder: A beautiful hunk of Ste-Maure, aged goat’s milk cheese from the Loire Valley, served with grilled bread and and preserved apricots. Miam Miam!

Did you miss this special at Café Presse? Read More »

Slide 1

In case you missed this daily special last week, here is a reminder: A beautiful hunk of Ste-Maure, aged goat’s milk cheese from the Loire Valley, served with grilled bread and and preserved apricots. Miam Miam!

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Special salad at Café Presse this weekend.

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Appetizer special at Café Presse this weekend:House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.

Special salad at Café Presse this weekend. Read More »

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Appetizer special at Café Presse this weekend:House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.

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Better Know a Cheese

Sagging Fence Farm goat tomme

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Name: Sagging Fence goat tommeFrom: Port Orchard, Washington StateMade By:  Sagging Fence FarmMilk: Raw goat’s milkCurdling type: rennetSize/ weigh: Round tomme about 4# in weightRind: Natural rind that is washed weekly during agingInterior: semi firm, very pale ivory colorAged: 3-5 months (maybe longer due to recent closures!) This goat’s milk cheese is made by Bob

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Name: Sagging Fence goat tommeFrom: Port Orchard, Washington StateMade By:  Sagging Fence FarmMilk: Raw goat’s milkCurdling type: rennetSize/ weigh: Round tomme about 4# in weightRind: Natural rind that is washed weekly during agingInterior: semi firm, very pale ivory colorAged: 3-5 months (maybe longer due to recent closures!) This goat’s milk cheese is made by Bob

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Raclette is back at Café Presse

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You asked and we listened…Raclette Savoyarde is back at Café Presse! As featured on the Food Networks “The Best thing I Ever Ate”, our raclette features raw milk mountain cheese from the French Alps, melted in a skillet and served with steamed yellow potatoes, cornichons, pickled onions, 2 kinds of ham and dried sausages. And

Raclette is back at Café Presse Read More »

Slide 1

You asked and we listened…Raclette Savoyarde is back at Café Presse! As featured on the Food Networks “The Best thing I Ever Ate”, our raclette features raw milk mountain cheese from the French Alps, melted in a skillet and served with steamed yellow potatoes, cornichons, pickled onions, 2 kinds of ham and dried sausages. And

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