THE
CHEESE LADY
#23 October 22, 2007
My cousin, Sheila, works for the State Department
and is currently in Sri Lanka.
She has been taking her Cheese Lady bag to see the sights.
Here she is at the Buddist Temple at Columbo.
That Cheese Lady gets around!
Our hours at 197 W. Clay Avenue are
Tuesday thru Friday 10 - 6
Saturday 9 - 2
call 231-728-3000
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And I am at the Muskegon Farmers' Market
Thursdays and Saturdays this week.
Next week I start my Saturdays only until the 17th.
Is it time you checked out the shop?
_______________________
How
about a wine and cheese pairing?
Life in Provence Bucherolle,
Goat cheese and Provence:
it is hard to know where to
even start describing this magic relationship.
Goat cheese is not only seen on
every cheese platter at every meal (except breakfast),
it is seen in salads,
sandwiches (toasted or not), pastas and more.
What did we just say about breakfast? Sorry, we take
that back.
Actually, the urban Provençal have discovered brunch (pronounced
"bRRuntche"),
and goat cheese may join tomatoes and herbes
de Provence to create an
energizing omelette.
Yes, the rind of the Bucherolle is edible.
But there is
not étiquette: some never eat the rind,
while for others the rind is an
essential part of the cheese.
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"This producer makes both a red and a rose'.
Either will work beautifully with this cheese.
The Rose' is especially refreshing and dry when the weather is warm.
Likewise, the red is liquid Provencal sunshine on those cold winter
nights.
Brian Cain, Sommeliar
Château
de Campuget
in Costières de
Nîmes is a beautiful wine property dating back to 1640.
The soil is typical
for the region with lots of stones,
forcing the roots
deep down to find water in the lower layers of clay
contributing
additional character to the wine.
The property is
managed by Jean-Lin Dalle, assisted by his son Franck-Lin.
Château de Campuget , which belongs to the Dalle
family since 1941,
is producing A.O.C. Costières de Nîmes wines.
Our vineyard of 160 hectares is situated in the heart of the
A.O.C. area,
between Nîmes and Arles, a few kilometers from the right side of
the Rhône river.
The main characteristic of our “terroir” is its soil,
formed by an accumulation of round stones that had been rolled
by many overflows of the Rhône river during the quaternary era.
It allows the grapevines to establish their roots deep enough
to find the water they need for growing.
At the same time they profit of the sunny Mediterranean climate,
essential for the good maturation of the grapes.
Life is good.
Take
care, see you soon.
Kathleen