Blog powered by Typepad
Member since 05/2005

October 2023

Sun Mon Tue Wed Thu Fri Sat
1 2 3 4 5 6 7
8 9 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30 31        

Categories

What's Cooking?

« Bordeaux: Basilique Saint-Seurin, Baud et Millet, Porte Cailhau, Miroir d'eau, and a Return to Bar a Vin | Main | Spotted Cow Viet Kitchen Revisited »

Saturday, 02 April 2016

Comments

kat

agree the baguettes are best in France! another great day.

Kirk

Just the fragrance of the baguettes are intoxicating Kat!

Janfrederick

That is some distinctively orange cheese. I wonder how they get that color. I've heard that cheddar uses annato.

Kirk

That's Mimolette Jan:

https://en.wikipedia.org/wiki/Mimolette

The color is from annatto. The more interesting thing about mimolette is that the crust of the cheese is formed by introducing cheese mites to the cheese:

https://en.wikipedia.org/wiki/Cheese_mite

Which gives the cheese it's distinct flavor/crust.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

LA/OC Based Food Blogs