Montrachet

[Guest guest]

As Kathleen showed you, from Epicurious, that it is a chevre. But for those

who don't know what chevre is, it is goat cheese from France.

 

You can find goat cheese from other places too. Coach Farms in upstate NY is

one. Almost all supermarkets have international cheeses these days. It is

made from the milk of goats. Goat milk alone is pretty foul smelling but as

a cheese it is most wonderful. I love it and use it sometimes when recipes

call for it. I can find it easily - Weis Markets, Shoprite, A & P, Wegman's.

All have it. Some actually have Montrachet.

 

It comes in a small and larger logs. I usually buy the smaller one and

crumble it all. It can not be sliced, only crumbled. If you slice it, it

WILL crumble anyway. It also does not melt like most cheeses do. I almost

always mix it with a meltable cheese because it helps with the look of the

dish and also some folks aren't particularly thrilled with the taste so it

mellows the taste too.

 

Anyway, I hope I could help a bit further.

 

RisaG

 

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Updated 10/19/01

[Guest guest]

RisaG wrote:

>

> As Kathleen showed you, from Epicurious, that it is a chevre. But for those

> who don't know what chevre is, it is goat cheese from France.

 

Kathleen and Risa,

 

Thanks for the information. I wonder what the purpose of the " grey

salted ash " coating is. THAT certainly doesn't sound too appetizing

:-) Is it ash as in what's left over after you burn wood or a similar

material?

 

Miriam

--

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will not ourselves find peace.

 

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It is our choices that show what we truly are, far more than our

abilities.

 

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