Along with warm days and crisp nights, blossoms and green shoots, spring also brings the return of young, artisan goat’s cheeses to our plates. Look carefully at the cheese counters in spring and you’ll see the re-emergence of fresh goat’s … Continue reading Spring brings the return of fresh goat’s cheese
At last asparagus has burst into the stores, and we hope with its arrival the beginnings of spring and the inevitable glory of summer. I love how seasonal asparagus is, and how its brief appearance reminds us of the soil and the seasons. I love this too about cheese, and in particular artisan cheese. It speaks of place and breed and particularity. I found this recipe when researching a little gem of a cheese called cabécou (pronounced ka-be-coo) and translated it from French, care of Babelfish. Cabécou du Perigord Cabécou is a tiny disc of a cheese, only 5 cm … Continue reading Grilled Cabécou and asparagus – a spring starter
Life and Cheese 