Every evening before dinner aboard the Finesse we serve canapes with pre dinner dinks, we try to do something a little different like what we call our goats cheese Oreos. Olive bread filled with whipped goats cheese, topped with black olive tapenade & baby basil Spoons containing little potato & shallot rosti, topped with pan…
Tag: goats cheese
Rocamadour goats cheese
A light cheese course for the lunch menu, Rocamadour goats cheese baked in the oven on a crouton of baguette paysanne, a drizzle of local honey & served with a little herb salad & black cherry compote. Rocamadour goats cheese belongs to a family of goats cheeses called Cabecou from Quercy, the name is derived…
Goats cheese cheesecake
Like most of France Gascony produces a large amount of goats cheese in all shapes & sizes, one of the trips from the barge is to La Cheverie Du Mas in La Mas d’Agenais where Anne-Sohie Cazemajou produces a variety of lait cru, unpasteurized, cheese from fresh 3 day old goats cheese to aged goats cheese…
Fromage Torteau
Walking into a market in the south of France always a pleasure as a chef, there is always something new but what appeared to be a burnt offering at the cheese stall in Aguillon market intrigued me as I have never seen anything g like it before. Although it appears to be completely burnt this…
Goats cheese & beetroot revisited
Goats cheese mousse wrapped in carpaccio of candy beetroot served with golden beetroot, candy beetroot, beetroot purée, pumpkin seeds & pea shoots.
La Ferme de Cabriole
Chefs love getting out looking for great produce, today out looking for cheese I found La Ferme de Cabriole, producer of le Cathare cheese mentioned in a previous post. Situated near the town of Saint Felix the farm covers 65 hectares of grassland, with a herd of 120 dairy goats & cows, brunnets, after using…
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