Showing posts with label Pave d'Afinnois. Show all posts
Showing posts with label Pave d'Afinnois. Show all posts

15 March 2014

What's in My Cheese Compartment Right Now

Bleu d'Auvergne, strong, not for wimps

Although I live in Wisconsin and love traveling to France, I don't have any special knowledge of cheese: in fact, I learn something new all the time.

Tasting cheese is more enjoyable for me than tasting wine, beer, or even coffee. And yes, even chocolate.

When we finally gave our refrigerator a good cleaning yesterday, tossing out the contents of outdated bottles and jars and recycling the glass, there wasn't much left other than cheese.

Here's what's in my cheese box right this minute:

26 August 2012

Leek-Olive Tart with Pave d'Affinois & Parmesan Cheese


It all started when I bought a small brick of creamy Pave d'Affinois cheese (see photo below) at the Italian market across the river. This creamy relative to Brie is heavenly, with a light grassiness and a hint of green apple.

I could have spread it on a slice of baguette, but I wanted something a bit more complex. But not complicated.

A Google search brought me to this recipe from Martha Stewart and I captivated by the rustic look of the tart. I had all the ingredients, save for the leeks, but I was pretty sure I could buy those from the Immerfrost Farm growers at the Saturday farm market.

I love these guys, and most of the other vendors. They know what I want. One of the vendors saves her odd-shaped vegetables for me. She knows I think vegetables are people. More on that one some other time.

I followed the recipe almost exactly, but followed the reviewers' suggestions and sliced my leeks differently. It was easier to eat this way. I'd suggest cutting back on the salt used on the leeks, too, as the Mediterranean olives I used provided plenty of salty flavor. As you all know, I am liberal with herbes de Provence, so I added a dash of that, too.

The thyme came from my own garden, but other than that, only the leeks were local. I would like to report that I made my own puff pastry, but I cannot tell a lie. It's on my to-do list for rewirement. Only 22 more work days!

Since I trimmed the cheese brick before melting the cheese on the tarte, I suspect it will turn up in a soup recipe sometime down the line. With Pave d'Affinois, the rind is edible.

Meanwhile, the tart was perfect for breakfast, too.

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