September 28, 2005
I have a new piece appearing today on NPR's weekly Kitchen Window column: this one is all about putting together a cheese platter, how to serve it and what to enjoy it with.
And on the picture above, you will recognize -- from left to right -- an ash-coated goat cheese from the Deux-Sèvres, a Pont-l'Evêque from Normandy, and a Perail des Cabasses, a sheep's milk cheese from Aveyron.
(Previous contributions to Kitchen Window:
- Fresh Herb Muffins
- Cherry Soup with Hazelnut Rosemary Tuiles
- Artichoke and Goat Cheese Mille-feuille,
- Asparagus Confit with Almonds and Rosemary,
- Chocolate and Candied Ginger Tartlets.)
Aged Gouda and Dried Pear Scones
Goat's Milk Faisselle with Chives