Monday, January 3, 2011

Say Cheese!

Camembert from Rouge et Noir.
Often called the "queen of cheeses" This cheese is legendary. Named by Napoleon afer the tiny hamlet of Camembert in Orne, France, where it originated. It is mild in flavor, soft, creamy to buttery in texture, with a "nutty" tanginess unlike any other soft ripened cheese.
Best served "straight" as a dessert spread on neutral crackers, with its native goodness complemented by thin slices of apple or pear. but for the adventurous there are also many recipes to excite the palate.
How to serve: the serving of Rouge et Noir camembert, brie, schloss or breakfast cheese is a simple matter. Place the cheese unwrapped at room temperature on a cheese board (ceramic or hardwood) with a spreader beside it. Provide sour French rolls, pumpernickle, rye or bland crackers for spreading. Garnishes such as glistensing curls of sweet butter, pots of orange marmalade or jellies and fresh fruits in bite sizes will add to the variety. each guest can mix and match to create their own taste sensation. A good dry wine makes an excellant addition.


Priya Sreeram said...

informative, thx for sharing !!

Elisabeth said...

Nice review on my favorite cheese!
For the Christmas holiday, a prepared a brie in a puff pastry crust. Just love brie cheese.
Thanks for your kind comment on my blog.
Wishing you the best, for the New Year!

Junebug Furniture and Design said...

Hi Sister!
What a lovely post for the New Year! I have a new puff pastry & brie recipe. Let you know how it turns out...or maybe we'll try it together!!

Love visiting your food blog!
Dad sure had a great stash of recipes for us to uncover. XO Glad

Treat and Trick said...

Very informative post! Thanks for sharing dear...