Tag: How To Use

TIP OF THE DAY: French Cheeses With American Meals

Posted on by thenibble

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…
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TIP OF THE DAY: Truffle Oil Spray

Posted on by thenibble

It’s truffle season, and while we love the aroma and flavor of truffles, our budget doesn’t afford them often. So when we encountered an easily affordable spray bottle of Grand’Aroma Truffle Flavored Extra Virgin Olive Oil by Fratelli Mantova, we thought, “Why not?” We know that most truffle oils are flavored with “truffle essence”—laboratory approximations…
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