TIP OF THE DAY: French Cheeses With American Meals

A beautiful blue: fourme d’ambert is made from pasteurized cow’s milk in Auvergne. Each wheel is formed from unpressed curds inoculated with a less spicy blue mold than that of its cousin, Roquefort. Photo courtesy Murray’s Cheese.   We have friends who are French cheese snobs. They grew up on it, they love it, and…
Continue reading “TIP OF THE DAY: French Cheeses With American Meals”