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The Cheese Expert's Guide to Entertaining - Interview with Marie Fromage
Manage episode 373533407 series 3468062
A tartalmat a Rachel Martens and Janette Afsharian, Rachel Martens, and Janette Afsharian biztosítja. Az összes podcast-tartalmat, beleértve az epizódokat, grafikákat és podcast-leírásokat, közvetlenül a Rachel Martens and Janette Afsharian, Rachel Martens, and Janette Afsharian vagy a podcast platform partnere tölti fel és biztosítja. Ha úgy gondolja, hogy valaki az Ön engedélye nélkül használja fel a szerzői joggal védett művét, kövesse az itt leírt folyamatot https://hu.player.fm/legal.
Learn the basics of creating a perfect cheese board in this delicious chat with Mary Connolly, a cheese expert and food columnist known as Marie Fromage. The French Culinary Institute graduate shares insights into cheese-making history and offers tips for crafting the perfect cheese board to delight both the cheese aficionado (Rachel) and their less adventurous friend (Janette ) at the party.
Topics:
[00:01:18] Hors d'oeuvres according to Janette and Rachel
[00:09:35] The history of cheese.
[00:13:30] Eating cheese rinds.
[00:16:00] Aging cheese with mites.
[00:21:23] Stinky cheeses and their brine.
[00:27:15] Cheese storage tips.
[00:31:26] Food gems in Montclair, NJ
[00:36:54] A cheese podcast.
The perfect Cheese Board Tips from Marie Fromage:
Here are the general categories - no hard rules, just a suggestion, and in the end, only put cheeses you like on the board. Can be all cow, all sheep, all goat, or a mix of animal milks. Mix textures for maximum tastiness!
- Fresh: fresh mozzarella, burrata, ricotta, chevre/goat cheese log
- Soft: fluffy white rind/brie-style cheese like brie, camembert, triple-creme (almost like butter- like St. Andre)
- Hard/semi-firm: gruyere style/comte, fontina, cheddar, chunks of Parmigiano-Reggiano, Mimolette
- Stinky/washed rind cheeses: epoisse, langres, talegio, cowgirl creamery red hawk
- Blue cheese: gorgonzola, Roquefort, Bayley hazen blue (Jasper Hill Farms)
- Also add: something sweet, like honey and fig jam; nuts (or candied nuts), dried fruit (like dried apricots), and slices of baguette or plain crackers
Links:
Connect with Marie Fromage
New Top Food Recommendation in Montclair:
- The chefs at Butler and the Board
- Bar Franco
- Sam's Table Private Super Club
- The George Hotel
- Private wine dinner with Chef Alex at Just Jakes
- Van Hook Cheese
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Fejezetek
1. The Cheese Expert's Guide to Entertaining - Interview with Marie Fromage (00:00:00)
2. Top hors d'oeuvres. (00:01:18)
3. History of artisanal cheeses. (00:04:09)
4. The history of cheese. (00:09:35)
5. Eating cheese rinds. (00:13:30)
6. Aging cheese with mites (00:16:00)
7. Stinky cheeses and their brine. (00:21:23)
8. Mold on cheese and food safety (00:25:31)
9. Cheese storage tips (00:27:15)
10. Pop-up dinners and food trends recommendations (00:31:26)
11. A cheese podcast (00:36:54)
12. An interesting topic (00:37:38)
79 epizódok
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