Meet 'Cremeux des Citeaux aux Truffes' - one fancy name for one fancy cheese. Cremeux, as we like to call it for short, is a triple crème from Burgundy, France that has a layer of black truffles riding through the middle. The result is an unctuous buttery cheese imbued with the unmistakable taste of truffles. Your Mother will thank you.
1. Make sure you have enough cheese: We recommend ¼ lb of cheese per guest – that’s just four bites!
2. Don’t confuse your guests: 3-4 selections of cheese is the maximum
3. Pair wisely: one kind of cracker or bread; one kind of seasonal fruit; one kind of jam or honey; perhaps some interesting nuts. That’s it!
4. Serve it uniquely: use a wooden serving board, a specially made slate, or a beautiful platter and don’t forget that each cheese needs its own serving knife!
5. Choose a theme: explore one kind of genre (think triple crème); choose a milk and showcase its range (sheep’s milk cheese from creamy to aged); or highlight a particular region (cheese from the Pyrenees)
Whether brunch, lunch, or dinner, Easter is a fantastic holiday to celebrate Spring food! We're going to be making this elegant starter of Anjou pears, sliced cross-wise and stuffed with arugula, Roquefort, and candied pecans...drizzled with some French honey and crunchy sea salt.
Rather, a cake made of cheese! This is ever popular Down Under, and growing in style throughout Europe. A fantastic alternative to traditional wedding cakes, or for any large gathering. We built a truly elegant version for our first anniversary party and fed 200 people.
If you've been to the south of France, you know it's THE place to buy high quality table linens in gorgeous patterns that evoke sunshine, pastis, and the 'joie de vivre'. You don't have to go to Provence anymore...come check out our new line of Provençale linge de table.