Friday, May 19, 2006

Friday Cheese Blogging

All right, since I often have trouble with people not understanding that I do not object to many subjects of media articles, but rather the way the articles themselves present said subject, I'm giving up on things that can be misinterpreted. You cannot misinterpret cheese - CHEESE CAN'T DIAL A PHONE! (sorry, I cannot resist a semi-obscure reference).

Today, Goat Cheese! (cheese-cross-posted at B&A)

Ahhh, French Chevres!
» Chevres «

These cheeses are made from goat's milk. They come in many sizes and shapes, such as round patties, log-shapes, drum-shapes, pyramids, round loaves, long loaves etc.; their textures vary from soft, but firm like cream cheese to extremely hard. Chevres are excellent dessert cheeses, often served as snacks or before dinner drinks. Goat cheese is often served as an ingredient in many fine dishes.

Country: France
Milk: goat milk
Texture: semi-hard
Fat content: 45 %

This week on Iron Chef America, you see, it was "Battle Goat Cheese".

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