Vegetables Facts and Tips (13): Salicorne

SALICORNE-1

I decided to run this posting on this rare vegetable following a query from my dear friend Jenn.

Salicorne has a slightly salty with a fresh, not overpowering, herbal taste. It grows exceptionally well in salt marshes and can sometimes be harvested under wharves. Although salicorne is a weed and does grow by the sea, it does not look like seaweed. It is more like a sprig off a tree with small dark green fleshy branches.
Apparently they are grown or collected in France onlyalong its Westen and Northern shores.

SALICORNE-2

Salicorne has no comfortable English name. Some call it sea asparagus, and it does have a little of the sweet flavour of that vegetable. It is also known as slender glasswort, La salicorne, or criste-marine and perce-pierre in French. Its etymology is actually the Arabic word: “salcoran”. It is also thought to mean salt (sali) horn (corne) in French. So salicorne is how it is usually called in English and French.

It is exported to Canada fresh, pickled or in cans.
Human-grown as opposed to natural salicorne is better suited for cooking as it does not include all kinds of unwanted twigs and other unrelated plants when harvested in the wild.

Vegetarians and vegans can eat it fresh as it is, in salads or as pickles.

SALICORNE-3

Cooking/cuisine suggestion:
Smoked herring marinated in Salicorne cream:
Place 250 g of smoked herring in a deep oven dish. Cover fish with milk and let marinate for 2 hours. Drain and take moisture out by placing fish on kitchen paper.
Put them back inside the oven dish and cover with whote wine. Let them marinate again for 2 hours.
Drain them and cut the fish acrss into slices 2 or 3 cm thick.
Place te fish slices in a terrine dish, alternating them with thin slices of onion and carrot, a few parsley leaves, a branch of thyme and a leaf of laurel both chopped fine, some pepper and a tablespoon of finely cut wakame/Japanese seaweed. Cover with olive oile and let marinate inside fridge for 4~5 hours.
Take out a dozen sprigs of vinegared salicorne (canned), cut them finaly and mix them into a bowl of fresh cream that one can use later at will.
Place herring, onions and carrots on a dish with a little oil from the marinade.
Serve with hot boiled potatoes!

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Today’s Lunch Box/Bento (’09/32)

BENTO-09-05-11a

Today’s bento was a simple affair or quick fix: Open Muffin Sandwiches.

BENTO-09-05-11b

The Muffins were “English” made in Japan. They had been toatsed for consistency.
As for the filling: lettuce almost everywhere, potato and green peas salad, home-made chicken ham with British chutney, French pickles, black olives, mini tomatoes, and dark cherries (imported)

Was still a bit hungry after that!

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ABONDANCE’S CLASSIC CAKES (4): ELEGANCE

ELEGANCE2

My Good French friend in Hamamatsu City is very busy: His message was very laconic this time. LOL

“Robert
Voici ” Élégance” un gâteau au chocolat , lait et noir 70% avec un biscuit chocolat sans farine…très léger et plein de saveur.
Au plaisir…
Bernard”

“Here is “Elegance”, a chocolate cake, milk, and a 70% black cocolate.
On top of a biscuit. No flour used. Very light and full of flavour”.

He forgot to mention the small macarons!

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

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Robert Yellin’s Newsletter: Koinuma Michio–Significant Objects–Exhibition Previews

picture10
Greetings from Mishima,

To all yakimono fans far and wide, it’s been awhile indeed. We hope that this finds you and yours well enjoying the joys of spring.

Here in our gallery we continue to offer one-of-a-kind works each
weekday shown on our online gallery pages. Recently we offered a look at Seto potter Takeuchi Shingo, new works by Takahashi Samon and Sasaki Izuru’s tenmoku sake cups. Now, we’d like to share preview links to one of Japan’s most respected veteran potters, Koinuma Michio.

picture1

Koinuma (b.1936) was selected in a 2001 survey by a leading Japanese ceramic art magazine as one of most popular veteran potters of the 20th century. In that list number one was Kamoda Shoji–more about their connection later on–with Koinuma being in a tie for number 11 with votes that equaled Itaya Hazan, Furutani Michio, Koie Ryoji, Shimizu Uichi, Kato Hajime, Fujiwara Kei, Yamamoto Toshu and Tamura Koichi (the latter five all Living National Treasures). Yabe Yoshiaki of the Tokyo National Museum wrote of visiting a Koinuma exhibition after having just returned from the US, “I was instilled with a powerful impression of a man pursuing the most solemn and expression-oriented work in the whole international world of modern arts and crafts.”

picture4

As you’ll see in the following links to Koinuma’s most recent works–I visited him a few weeks ago and selected just fired pieces–Koinuma’s ceramic art is indeed solemn, there is an ancient feel and aura to his output not only in form, yet in firing as well. The works have a magnetic power that the current Head Curator of the National Museum of Modern Art, Craft Gallery, Tokyo Kaneko Kenji described as ‘possessive.”

All Koinuma’s forms are hand-built with slabs of clay and he hardly ever repeats forms, like that of Kamoda Shoji. Koinuma was inspired by Kamoda back on the 60s and is one reason he moved to Mashiko; at that time Kamoda was making ash-glazed works, Koinuma told me Kamoda’s work took a dramatic change in form after he met Koinuma. The two had planned to do an exhibition together, yet fate took Kamoda away much too early.

Many young potters have sought out Koinuma’s advice over the years on making forms and firing and Koinuma mentioned when now hot Mihara Ken came to visit about twenty years ago to learn about sekki-stoneware firing forms and burnishing techniques; the styles and spirituality of both potters are inspiring indeed.

picture11

We’ve offered Koinuma’s single pieces now and then over the years, this is the first time to show a number of works. The exhibition will go online from May 13th and below are hidden links of the exhibition. All pertinent details are noted in photo captions and any additional photos or details will be gladly send upon request. Koinuma does not provide boxes, yet we can order them here for a small fee and send the lids to him to have signed. He will be visiting the gallery during the exhibition,
which ends on May 29th–and we’d be happy to take a photo of any
work with him if requested. Koinuma is a rare and important Japanese ceramic artist and we hope you find at least one piece to add to your home to inspire and delight the senses and spirit.

Check more on Homepage: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12


The Japan Blog List

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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Bryan Baird’s Newsletter (2009/12)

Baird Beer & Taproom Events Bulletin 2009 #12
bryan-sayuri.gif

Dear Taproom Friend & Baird Beer Enthusiast:

The onset of this sultry, summer-like weather seems the perfect opportunity to release two extremely quenching Baird Beer seasonals: Saison Sayuri & European Summer Ale.

*Saison Sayuri 2009 (ABV 5.5%):

Saison is an idiosyncratic Belgian-style beer of moderate strength that tends to be spicy and highly refreshing. Sayuri, of course, is my wife and partner and matron saint of Baird Beer. Saison Sayuri is my annual birthday tribute to this lovely woman. The 2009 version is brewed with small spice-like additions of the peels and fresh juice of local daidai citrus fruit and is fermented with a combination of two highly characterful Belgian yeast strains. The result is a piquantly quenching brew that still manages a great, albeit understated, depth of character. Saison Sayuri is available on draught at our Taprooms and at other excellent Baird Beer retailing pubs in Japan. It also is being sold by fine liquor stores in Japan in 633 ml bottles.

*European Summer Ale (ABV 5.5%):

This is an English-style summer ale brewed with English malts but hopped with German and Czeh hop varieties (Hallertau Tradition, Hallertau Hersbrucker and Czeh Saaz). It is playful and zesty in the mouth and sports a wonderfully floral, herbal hop aroma. This small-batch brew is available only on hand-pump as Real Ale at our Nakameguro and Fishmarket Taprooms. Come in for a pint or three while the gettin’ is good.

Cheers,
Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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French Gastronomy on Stamps (27): Fruits, Vegetables, Herbs

timbres-gastronomie-2

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time including the new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
As for stamps issued since the first stamp in 1849, a great number of them were issued with edible Fruits, Vegetables and Herbs as a theme:

TIMBRES=GASTRONOMIE-CANNEASUCRE

CANNE A SUCRE/Sugarcane
France produces a lot of its brown sugar from sugarcanes grown in the West French Indies and African Islands in the Indian Ocean.

TIMBRES=GASTRONOMIE-POMMEDETERRE

POMME DE TERRE/Potatoes.
France was comparatively late in Europe adopting this particular vegetable.

TIMBRES=GASTRONOMIE-THYME

THYM/Thyme
What would the French do witout it?

TIMBRES-GASTRONOMIE-AWARA

AWARA
Exclusively grown in French Guyana/Guyanne.

TIMBRES-GASTRONOMIE-CASSIS

CASSIS
Cassis is mainly grown and poduced in Dijon, my birthplace!

TIMBRES-GASTRONOMIE-CHATAIGNE TIMBRES-GASTRONOMIE-CHATAIGNE-b

CHATAIGNE/Chestnuts
For a long time, in many rural areas of France, chestnuts provided the flour for bread!

TIMBRES-GASTRONOMIE-LENTILS

LENTILLES/Lentils
Originally coming from Indian, the green small ones are the best!

TIMBRES-GASTRONOMIE-MIRABELLE TIMBRES-MIRABELLE

MIRABELLES
At one time almost extinct, they are evrywhere to be found in early Autumn!

TIMBRES-GASTRONOMIE-MYRTILLE

MYRTILLE/Blueberry
Used in making jams and also spirits!

TIMBRES-GASTRONOMIE-OLIVE TIMBRES-OLIVEOIL

OLIVES-HUILE D’OLIVE/Olives and Olive Oil
Grown in Provence mainly!

TIMBRES-GASTRONOMIE-POMME

POMMES/Apples
Make for great Cider and Pommeau! (and cakes!)

TIMBRES-GASTRONOMIE-QUETSCHE

QUETSCHE/Plums
What I would give for a tart of them!

TIMBRES-GASTRONOMIE-SALICORNE

SALICORNE
A very rare vegetable/plant growing in salted waters!
Great as pickles!

Look forward to the next postings! There are plenty more!

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Sushi Restaurant: Sushi Ko (revisited)

012

As advertised on Foodbuzz, I finally managed to drag the Missus to a belated visit of our favourite Sushi Restaurant in Shizuoka City: Sushi Ko!
I also succeeded in persuading the Missus in helping me with the pics. I hope this will become useful with friends who need information!

007

As we are just in season we started with katsuo/bonito. Maybe I told you that the best bonito is caught by fishermen from Shizuoka Prefecture who bring it to the Harbours of Numazu and Yaizu!
Notice the shiso/perilla flower sprig!

010

Every time, and I say every time, we visit Sushi Ko, the Missus must have deep-fried tuna served with momijioroshi (grated daikon with cayenne pepper)! Alright, it’s a great morsel, indeed!

008

Kawahagi/Filefish is in season, too.
We asked Mr. Oda to serve it as to serve it as tsukuri:

011

You roll a few pieces around a couple of hosonegi/thin leek and dip it in a sauce made with the fresh raw liver of the fish and some soy sauce and sake (see pic at the top)!

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The “jowls” came later deep-fried!

015

I then challenged Mr. Oda to serve us one of his vegetarian sushi set:
Menegi/dwarf leek, Soba Me/Buckwheat Sprouts, Mitsuba/Trefoil, Kawaire Daikon!

017

Maguro Zuke/Marinated raw tuna. Another specialty of the house!

020

Kujira/Whale meat. Shizuoka Prefecture is one of the rare places where you can find it in Japan!

022

Sakura Ebi/Cherry Shrimps, fresh from Yui as gunkan. Can be found in that state only in Shizuoka Prefecture!

024

Pirikara Hotate Maki/Hot Scallops Roll. Another specialty of the house. American Friends, I can hear you salivating (drooling)!

026

Tamagoyaki! Cute, ain’t it?

027

Ikura no Mini Donburi/Mini bowl of salmon roe!

We did drink a lot, and only ate that. Mind you, we came back home full and content!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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Foodbuzz: How to submit a Recipe on Foodbuzz

1-sake

Greetings again!

As I said before, many new blogmates have some problems to get used to Foodbuzz which is becoming more and more sophisticated!

Tranthai recently asked me how to submit a Recipe on Foodbuzz.
This is fairly simple, but you still have to go through it!
-Copy your posting url (Ctrl + C)
-Open Foodbuzz page
-Click on “Posts” on the top toolbar
-On your left look for the “Submit” small window.
-Scrol it down.
-Click on “Submit a recipe” and fill he form!
-Don’t forget to include a picture to illustrate your posting!

If you have any questions, don’t hesitate!

Cheers,
Robert-Gilles

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Vegetables Facts and Tips (9/2): Japanese Cultivated Mushrooms

mushrooms-market

Mushrooms at Supermarket in Shizuoka City

This the second part concerning edible mushrooms in general.
Instead of going through one by one, which might turn into a boring chore, let me show what is available in Japan!

I don’t intend to talk about wild mushrooms here as I would need a very thick book to post!

Japan is arguably the country cultivating the greatest number of varieties (new ones appear and disappear every year!), so I will limit myself to give information on the varieties I have found so far in Japanese supermarkets (most of them should be available in many countries.
Note that the names are in Japanese as most are marketed this way abroad.

ERINGE or ERINGI
mushrooms-eringe-2

Very interesting mushrooms as they keep firm and lose only some of their volumes. Vegetarians can prepare them suteed like scallops!

mushrooms-eringe-1
As sold in the supermarkets

TAMOGITAKE
tamogitake1
As found in the nature

efbd94efbd81efbd8defbd8fefbd87efbd89efbd94efbd81efbd8befbd85efbc92
As human-grown.

tamogitake3
As sold in the supermarkets
Very elegant small mushroom

KIKURAGE

kikurage
Called Judas Ear, as sold in the supermarkets.

BUNAPII

mushrooms-hara
As found in the supermarkets. A rcent variety!

BROWN MUSHROOM

mushrooms-brown
Brown Mushrooms are called so in Japan. Ther are a variety of Agaricus originall imported from Canada.
As found in the supermarkets.

TAMPA SHIMEJI

mushrooms-tampa
A variety of Shimeji.
As foundin the Supermarkets.

HON-SHIMEJI

mushrooms-honshimeji
“True” Shimeji as found in the supermarkets.

PORTOBELLA MUSHROOM

portobella-mushroom
A universally loved mushroom.
As found in the supermarkets.

mushrooms-portobella-sugimoto-3
Before being cooked!

mushrooms-portobella-sugimoto-21
As prepared by Tetsuya Sugimoto!

NAMEKO

nameko1
As found in nature.

nameko2pholiota_nameko
As sold in the supermarkets.

efbd8eefbd81efbd8defbd85efbd8befbd8fefbc91
Grown in earthenware bottles.

BUNA-SHIMEJI

bunashimeji-hypsizygus_marmoreus
As found in nature.

bunashimejihypsizygus_tessellatus03
Human-grown ans as sold in the supermarkets.

ENOKITAKE

efbd85efbd8eefbd8fefbd8befbd89efbd94efbd81efbd8befbd85-flammulina_velutipes
As found in nature.

efbd85efbd8eefbd8fefbd8befbd89efbd94efbd81efbd8befbd85efbc91
As fully human-grown.

enokitakejapanesemushroom
As very youn human-grown and usually sold in the supermarkets. Very popular in soups, nabe and sukiyaki.

HIRATAKE

hiratake2
Also called Oyster Mushrooms as found in nature.

hiratake1
Human-grown.

MUKITAKE

mukitake
As found in nature.

Will keep looking for more!

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JAPAN-I: The new source of information for Visitors in Japan!

sumo_a_light

A new Website and Magazine called Japan-I was born in January this year and has been fast becoming the perquisite for newcomers and residents alike in Japan!

japan-i-small

The free magazine, both available in English and Chinese (180,000 copies) is available in Tokyo at main airports and stations, and will be on stands in other airports soon, including Mount Fuji Shizuoka Airport!

As for the website, it provides information in English, Korean, Mainland Chinese and Taiwan Chinese.

All articles and information are exclusively written by residents in Japan, offering veracity, authenticity and invaluable service for all!

If the tabloid is not available in your region, contact the editors at ad-info@japan-i.jp!

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Foodbuzz: How to add the Foodbuzz logo onto one’s site

1-sake

Greetings again!

As I said before, many new blogmates have some problems to get used to Foodbuzz which is becoming more and more sophisticated!
Ruth some time ago asked me how to add the foodbuzz logo onto one’s site.
Although it is comparatively easy, it is not evident for newcomers and easy to miss out.
Now the Foodbuzz team is too busy to answer all (the same) questions pertaining to that matter.
Again it is up to us, Foodbuzz members, to help each other. LOL
Someone, some day, is going to start shooting at the old geezer who is having so much fun!!

Now, here is how you proceed:
-Open Foodbuzz Homepage (we know that!…)
-Scroll down to the very bottom. You should find all kinds of links there:
About Us | How-it-Works | Newsletters | Widgets | Tell a Friend Contest | Join Featured Publisher Program, etc…
-Click on “Widgets”
-You will see three Widgets and Badges to choose from.
-Select a version and a size and a location if needed by clicking on the small square.
-Copy the html code directly. If you don’t how, bring your cursor (arrow) before “<” at the very beginning. Click once with the left-hand part of your mouse. The whole inside of the box should go black (if not, press Ctrl + A, then Ctrl + C manually).
-Press manually and silmuteanously Ctrl + C.
-Copy the html in the wanted spot on your website by pressing manualy and silmuteanously Ctrl + V.

If you have a question do not hesitate!

Cheers,
Robert-Gilles Martineau

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French Gastronomy on Stamps (26): Mushrooms

timbres-gastronomie-2

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time including the new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
As for stamps issued since the first stamp in 1849, a great number of them were issued with edible mushrooms as a theme:

timbres-gastonomie-champignons-pleurote
PLEUROTE

timbres-gastronomie-cepes
CEPES/Porcini

timbres-gastronomie-champignons-chanterelle
CHANTERELLE VIOLETTE/Violet Chanterelle

timbres-gastronomie-champignons-clavaire
CLAVAIRE

timbres-gastronomie-champignons-indigotier
INDIGOTIER

timbres-gastronomie-champignonsmorille
MORILLE/Morel

timbres-gastronomie-champignons-oronge
ORONGE/Amanita Caesara: The Mushroom of the Cesars!

timbres-gastronomie-champignons-palomet
PALOMET

timbres-gastronomie-champignons-trompette
TROMPETTES DE LA MORT/Black Trumpets

Look forward to the next postings! There are plenty more!

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Foodbuzz: For a Foodbuzz Magazine?

1-sake

Greetings again!

The old geezer just doesn’t give up (am in a hurry, not much time left!OL)!

This is only a suggestion as I’m not a Member of Foodbuzz Team.
But suggestions have a way to expand before we realize it!

If a new website like Japan-I can succeed with a website and tabloid (180,000 copies) after only 4 months of existence with a similar concept (free Website+tabloid aimed at tourists in 4 languages), there is no reason why Foodbuzz Magazine or Tabloid should not succeed!
Actually two Foodbuzz members (Melinda Joe and myself) already write gourmet articles for Japan-I!

With the 1,000,000 articles from all the World just around the bend, Foodbuzz has an embarrassment of choices as to what to publish. The articles being written by true food lovers, the appeal is universal, even if such a tabloid/magazine would be available only in North America (send it to us in Japan!LOL).

As I said, it is only a small suggestion. What do you think of it?

Cheers,
Robert-Gilles Martineau

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Japanese Cheese: Hokkaido Raw Milk Cheeses Plate

hok-cheese-2

There is a very welcome competition in Shizuoka City when it comes to cheese, both from Japan and abroad, because of the awareness created by Keiko Kubota at Gentil.
Now, I have the luck to be very friendly with the owner of Nagashima Liqueur Shop in Shizuoka City who spent a long time studying in France. As a wine lover, he is very fond of cheese and retails a few very well-chosen ones in his shop.

These days he is introducing a series of delicious raw milk (unusual in Japan till recently) from Hokkaido.
Last night I had the pleasure to taste them at home at last:

hok-cheese-1

Top left: Sasa no Yuki
Top right: Koban
Bottom Left: Sakura
Bottom right: Raclette

hok-cheese-4

Sasa no Yuki means Bamboo Grass Snow. Such short ban\mboo grass are found everywhere in Japan and have been used for eons to wrap food. A bamboo grass is “wrapped” around the cheese reminiscent of the French Feuille de Dreux Cheese.
Mild Camembert type, very easy to eat on some great toasted bread!
It is the size of a Camembert, 250g and like all these cheeses is exclusively made form Cow’s raw milk with the addtion of a little salt.
All four cheeses can aged at home.

hok-cheese-5

Koban is another soft type cheese reminiscent of Pave and Camembert in France. Very mild and easy on the palate.
Weight: 150 g

hok-cheese-3

Sakura/Cherry Blossom is considered as the best Japanese creation when it comes to cheese. It received prizes all over the World, especially Germany, and was served at the last G8 Meeting in Hokkaido!
Weight: 90g
Served with a cherry blossom pickled in salt.
Reminiscent of Saint-Marcellin, but slightly milder, it is extremely elegant and complex.
Can be matured at will!
A discovery!

hok-cheese-6

Raclette. made in the same way as Swiss and French Raclette, it is milder and great heated and flowing on brea, as a Fondue, as it is or toatsed on muffins!
It had been matured for 3 months.
Won the Best Japanese Cheese Contest in 1998.
Weight: 200g per cut.

Nagashima Saketen
Address:
420 Shizuoka City, Aoi Ku,Ryuunan, 1-12-7
Tel.: 054-2459260
Fax: 054-2459252
(Japanese Blog)

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French Gastronomy on Stamps (25): Cheeses

timbres-gastronomie-1

France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time including the new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
As for stamps issued since the first stamp in 1849, quite a few were issued with cheese as a theme:
CAMEMBERT
timbres-camembert

Probably the most famous and most copied French cheese!
Made from cow’s milk, the best are created with raw milk in the city of Camembert, Normandie!

REBLOCHON
timbres-gastronomie-reblochon

Reblochon, a semi-hard washed type of cheese made in the French Alps, it is very versatile as it can be eaten as it is, inside a pie, or in Fondue! Very soft taste.

ROQUEFORT
timbres-roquefort

The King of all Blue Cheese, but not the oldest one. Copied all over the World, it is exclusively made with ewe’s milk and matured inside natural caves. Great with a Port or Banyuls wine any time of the day!

Next I will introduce some great traditional dishes and ingredients!

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