tag:blogger.com,1999:blog-18071407.post3873520833652293913..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Making cheese morning and nightKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-18071407.post-43104595972670819212009-09-24T12:22:12.353+02:002009-09-24T12:22:12.353+02:00So interesting to see all of the stages of the che...So interesting to see all of the stages of the cheese making. Thanks for sharing it all!Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-48699659821315530312009-09-23T16:26:08.500+02:002009-09-23T16:26:08.500+02:00Sorry I am back again because this is so fascinati...Sorry I am back again because this is so fascinating. 4 years ago, in Aveyron, I went to visit a "buron" in Aveyron, to see how "Tomme" was being made (my brother in law went to school with the gentleman who made the cheese). They had to stop making it the "old fashion way" because of strict new Europeen rules. I guess the Cantal and Salers cheese are made of pasteurized milk? (or could there be pasteurized and unpasteurized versions?). I visited the blog of "Chez Loulou". Jennifer and I like unpasteurized cheese better. I never thought of this, but really it makes so much sense to have the cows graze on<br />"organic" pastures... Now, I am wondering how American cheese is made. What do the cows eat? hay, grass...? What kind of cows are they using...?<br />Thank you Ken for raising all those questions! Could goat cheese be next?Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-40690005445730726932009-09-23T15:05:31.223+02:002009-09-23T15:05:31.223+02:00Nadege, the Salers cheese tasted milder than the C...Nadege, the Salers cheese tasted milder than the Cantal to me. They were both excellent though.<br /><br /> I got to taste the milky mixture of to-be-cheese from the presser and it was bland. I think we used unripe Salers cheese to make truffade which is a like aligot. Truffade is so good!Evelynhttps://www.blogger.com/profile/10778535302848508224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-18211504057265201562009-09-23T14:51:51.868+02:002009-09-23T14:51:51.868+02:00Merci Ken for all these very interesting details.
...Merci Ken for all these very interesting details.<br /><br />Now, I know how to differentiate the cheeses from that region.The Beavernoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-42708422261123793192009-09-23T14:37:06.617+02:002009-09-23T14:37:06.617+02:00Sorry I didn't mean to put a question mark aft...Sorry I didn't mean to put a question mark after the "great, informative post Ken."Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-85368835091843004352009-09-23T14:36:19.632+02:002009-09-23T14:36:19.632+02:00Great, informative post Ken?
Do you think you can ...Great, informative post Ken?<br />Do you think you can tell a big difference between Cantal and Salers cheese? Do they have specialties made with Cantal or Salers in the area? Aligot is big in Aveyron; I was wondering if you ate any in le Cantal? It is particularly delicious in winter. (They serve it in summer for the tourists.)Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-56175085064218685282009-09-23T13:26:31.733+02:002009-09-23T13:26:31.733+02:00Fascinating!Fascinating!chmnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-63206169585040752692009-09-23T13:02:55.035+02:002009-09-23T13:02:55.035+02:00That is amazing! I love knowing all of these detai...That is amazing! I love knowing all of these details! Thanks :))<br /><br />JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.com