Try our amazing ultimate cheese toasty with three French cheeses
French Raclette is a soft cows milk cheese from the Savoy region. This cheese is typically used for melting and loosly translated means to scrape. Tradionally the cheese is melted using a specially designed grill and then srcaped onto the plate and searved with cornichons. We have taken this idea and given it a modern twist.
Le Caviste De Scey or Morbier style is a soft cows milk cheese from the Burgundy region.
There are two layers separated by a layer of ash. Tradionally the cheese is made in two parts of the day. The morning milking is made first then a layer of ash is layed over it for protection and then the eveing milking is put ontop.
The name Morbier was tradionally made with unpasturised milk; with modern food regulations it is made with pasturised milk but can not be called Morbier.
Tome Vieux Saulnois Reserve is a semi hard washed rind cows milk cheese from the Lorraines /Alscace region. This cheese is matured slowly and rinsed with wine as it matures which develops its fruity flavours.
I hope you enjoy eating this as much as I enjoyed tasting the cheeses to get the right flavours.
Andrea
Thursday, 25 August 2011
Monday, 1 August 2011
Sunday, 31 July 2011
Friday, 29 July 2011
Wednesday, 22 June 2011
Nice piece of Grana!
Andrea is cooking today - come try her Arancini with Grana and mushrooms!
- Posted using BlogPress from my iPad
Location:Elwood
Saturday, 18 June 2011
Thursday, 16 June 2011
Renovations at Wild
Pics coming soon......
We have just completed a new paint job at Wild- we have gone green! Looking forward to our gorgeous new black lights being installed early next week- come and have a look!
Tuesday, 14 June 2011
Sunday, 12 June 2011
Wild Organic Cafe new Winter menu starts tomorrow
Come and try our delicious house made Tagliatelle with Marcella's meatballs and tomatoes (inspired from Marcella Hazan's faboulous Essentials of Classic Italian Cooking.....its the bible!
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