"Recipes are meant to be shared"...Ann Thibeault

Monday, November 29, 2010

Homemade Bread and Local Goat Cheese

 

Our dinner tonight was just bread and cheese.  BUT, not just any bread and cheese.  The bread  was  homemade. and was baked with dough that  had been in the fridge since Tuesday.  Long cold fermentation.  The flavour was wonderful. 

The cheese was locally made goat cheese from  the Salt Spring Island  Cheese Company.  Two different kinds. 

    
The Blue Juliette is similar to Camembert but with a very mild blue flavour.


The second cheese was a Chevre - soft fresh goat cheese topped with tapenade.


10 comments:

  1. Ellerinize sağlık, çok leziz ve iştah açıcı görünüyor.

    Saygılar.

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  2. So simple and elegant! I'll have to try your cold fermentation method for my next bread. You have the best ideas Ann!

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  3. I've been following your blog for quite a while now... I can't remember how I found it, but I've always loved how your bread looks. It's what I think of when I think of perfect bread and it inspires me to get into my own kitchen. I've been missing your regular bread posts :)

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  4. I am in love with this meal, my type...my favorite type! The cheese is just fabulous, texture is divine.

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  5. That looks like my kind of dinner Ann!
    Your pics are magazine worthy...simply gorgeous!

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  6. What amazing photos! One can only look in awe at your marvelous table. So good, I could almost smell the cheese and aroma of homemade bread. Thanks for sharing!

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  7. Ann, your bread looks just gorgeous and that Blue Juliette cheese looks like one I would like to try. We have wonderful local goat cheese creamery here, but I don't think they make any camembert type cheeses. They have started producing several breakfast cheeses, though. Aren't we lucky to live near such wonderful artisans?

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  8. Oh my. Would you look at those cheeses? I am in heaven. It's my favorite dinner!

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  9. Ann, you know that, to me, bread and cheese is all I'd need to live on, and not just survive!

    I'm particularly intrigued by the Blue Juliette cheese. I'd never heard of it. But, I'd be so happy making a meal out of any of these delicious offerings.

    Have a good weekend dear Ann.

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