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becomingafromagere – French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America & be American with my two (ve

French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America & be American with my two (very French) teen-age sons.

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becomingafromagere – French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America & be American with my two (ve | becomingafromagere.com Reviews

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French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America & be American with my two (very French) teen-age sons.

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becomingafromagere – French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America & be American with my two (ve | becomingafromagere.com Reviews

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French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America & be American with my two (very French) teen-age sons.

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becomingafromagere.com

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goat cheese | becomingafromagere

https://becomingafromagere.com/tag/goat-cheese

French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America and be American with my two (very French) teen-age sons. L’Affinage in Nimes. Tag Archives: goat cheese. May 15, 2016. Yes, there was snow on the ground when I got up. SNOW! There’s another single waxy green leaf they nip at in passing, pushing up through the ground beneath the firs, in the same spots wher...

2

goats | becomingafromagere

https://becomingafromagere.com/tag/goats

French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America and be American with my two (very French) teen-age sons. L’Affinage in Nimes. May 15, 2016. Yes, there was snow on the ground when I got up. SNOW! Then it sleeted tiny white pellets, a sprinkle of rain, and now the sun is shining gloriously. In France we would call it une journée de giboulée. They are avoiding t...

3

l’Affinage in Nimes | becomingafromagere

https://becomingafromagere.com/laffinage-in-nimes

French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America and be American with my two (very French) teen-age sons. L’Affinage in Nimes. L’Affinage in Nimes. We arranged for a time for me to be in the shop when he wasn’t overwhelmed with the holiday shoppers, and when my various errands and to do list in Provence had been accomplished. Washed with Champagne eau de vie?

4

consulting | becomingafromagere

https://becomingafromagere.com/tag/consulting

French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America and be American with my two (very French) teen-age sons. L’Affinage in Nimes. May 15, 2016. Yes, there was snow on the ground when I got up. SNOW! Then it sleeted tiny white pellets, a sprinkle of rain, and now the sun is shining gloriously. In France we would call it une journée de giboulée. They are avoiding t...

5

Consulting, Advising, Learning | becomingafromagere

https://becomingafromagere.com/2015/04/12/consulting-advising-learning

French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America and be American with my two (very French) teen-age sons. L’Affinage in Nimes. Day 1 making cheese (2009). Fall 2009 – Day two making cheese →. Consulting, Advising, Learning. April 12, 2015. At this moment, I am tapping into my years of research, questioning and questing — my knowledge. And I am doing ...On this...

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louisescheeses.wordpress.com

And so they tasted like… – Louise's Cheeses

https://louisescheeses.wordpress.com/2014/05/24/and-so-they-tasted-like

Musings of a budding professional fromager. And so they tasted like…. Today in class, one of the students brought two of her cheeses because she will not be there next week, when we all bring in our homework for final grading. She told us that something strange had happened to her cheeses: they dried out and became hard. We had a taste of them and they were really good, but they definitely were not Camembert-like. More like a bloomy chevre. My oh my…. It was ooey and gooey in there! You are commenting us...

louisescheeses.wordpress.com

Bloom watch – May 21, 2014 – Louise's Cheeses

https://louisescheeses.wordpress.com/2014/05/21/bloom-watch-may-21-2014

Musings of a budding professional fromager. Bloom watch – May 21, 2014. All the baby cheeses are now wrapped and ready for the last week and a half of their aging cycle. I really look forward to seeing the difference between the cheeses that spent time in the cooler versus the ones that were in the refrigerator, and also the ones that were washed and wrapped in cider. I am also really looking forward to tasting those cheeses! Leave a Reply Cancel reply. Enter your comment here. Address never made public).

louisescheeses.wordpress.com

Cheesy breakfast sandwich – Louise's Cheeses

https://louisescheeses.wordpress.com/2014/05/19/cheesy-breakfast-sandwich

Musings of a budding professional fromager. Spring has finally sprung here in Ontario, and that means two of my favourites – ramps AND asparagus – are in season! I cannot get enough of them and couldn’t wait to hit St. Lawrence Market on Saturday to get some. Today being Victoria Day (or Journée des Patriotes in Quebec), I decided I would treat us to a special breakfast of roasted asparagus and a cheesy breakfast sandwich. For two sandwiches, you will need:. Salt, pepper and cayenne. A bit of olive oil.

louisescheeses.wordpress.com

gagnonlo – Louise's Cheeses

https://louisescheeses.wordpress.com/author/gagnonlo

Musings of a budding professional fromager. Brebiou, Picobello, Chaumes. Cheese school starts next week and to “warm up” for it, I decided I would formally taste new cheeses. Not that I have not indulged in wonderful cheese all summer, but I did it with enjoyment in mind, and was not very good at all with writing tasting notes. Aka Miss @kitchenoperas, and by a very good colleague of mine. Can you tell I’m excited yet? I shopped at my local cheesemongers, The Cheese Boutique. I really really liked this c...

louisescheeses.wordpress.com

Bloom watch – May 19, 2014 – Louise's Cheeses

https://louisescheeses.wordpress.com/2014/05/19/bloom-watch-may-19-2014

Musings of a budding professional fromager. Bloom watch – May 19, 2014. Things are slowing down on the Camembert affinage front… Today, the first two fridge cheeses migrated to cheese paper. The remaining three should get there at some point this week. Stay tuned! Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. Notify me of new comments via email. It mig...

louisescheeses.wordpress.com

Brebiou, Picobello, Chaumes – Louise's Cheeses

https://louisescheeses.wordpress.com/2014/09/20/brebiou-picobello-chaumes

Musings of a budding professional fromager. Brebiou, Picobello, Chaumes. Cheese school starts next week and to “warm up” for it, I decided I would formally taste new cheeses. Not that I have not indulged in wonderful cheese all summer, but I did it with enjoyment in mind, and was not very good at all with writing tasting notes. Aka Miss @kitchenoperas, and by a very good colleague of mine. Can you tell I’m excited yet? I shopped at my local cheesemongers, The Cheese Boutique. I really really liked this c...

cuisineprovencale.com

Fromagerie — Madeleine Vedel

http://www.cuisineprovencale.com/fromagerie

Provence Winter Tours 2016. An american in avignon. Provence Winter Tours 2016. An american in avignon. Madeleine Vedel is an accomplished goat cheese maker, goat farm developer in the US and culinary tour guide in Provence. Trained in France, she brings her cheese and culinary know-how across the Atlantic to her home country. And, during the winter, she organizes culinary tours back in her home in Avignon, France.

cuisineprovencale.com

Avignon Home Rental — Madeleine Vedel

http://www.cuisineprovencale.com/avignon-home-rental

Provence Winter Tours 2016. An american in avignon. Provence Winter Tours 2016. An american in avignon. Madeleine Vedel is an accomplished goat cheese maker, goat farm developer in the US and culinary tour guide in Provence. Trained in France, she brings her cheese and culinary know-how across the Atlantic to her home country. And, during the winter, she organizes culinary tours back in her home in Avignon, France. Have you ever dreamed of spending time in Provence?

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becomingafromagere.com

becomingafromagere – French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America & be American with my two (ve

French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America and be American with my two (very French) teen-age sons. L’Affinage in Nimes. May 15, 2016. Yes, there was snow on the ground when I got up. SNOW! Then it sleeted tiny white pellets, a sprinkle of rain, and now the sun is shining gloriously. In France we would call it une journée de giboulée. They are avoiding t...

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