handmade ricotta

I've tried to make a easy handmade cheese with milk, fresh cream, lemon, and little salt. It came to be soften when you add milk. It will be get harder with no cream.

Domaine de montgilet

It was a light red wine. The variety was grolleau. It's easy to drink. It has soft tannin and smells like plum. The cheese was also soft, creamy cheese. I forgot the name, but I liked it.

tonight dinner

I've cooked a simmered dish with chicken, potato, and boiled bamboo shoot. I simmered them with Cidre. The wine was gamay in Loire. It smells like nuts(nut liqueur?). and the cheese was made from goat in Rhone, Mont Ventoux. It's very tasty and soft. I've enjoyed the dinner. I've felt like I don't wanna go work tomorrow and take a day off.

reduce stress with cheese

Recently, I've worked over time and feel more stress little by little. So that Eating cheese is kinda relaxations now. Tonight, I bought two kind of cheese, gruyere d'alpage and montenebro. This gruyere is stronger taste than usual, I think. it's very tasty. montenebro is also very tasty. It's a Spanish goat cheese. Both go together with wine.

le rose de janot

I've drunk a rose, le rose de janot, with a plate of simmered lentils and sausage. The cheese was Mothais a la feuille.

Vin de table 2005

a blanc of domaine de la vieille julienne. It's dry like dry sherry. It smelt vanilla, chestnut, and something. The cheese was an Italian cheese, "BEIGUA".

it tastes nice a few days after

I've tasted the rest of P'tites vignes. I think it's also nice, as if it's nicer than Yesterday. and the cheese, Garrotxa, was also nice. It smelt like mushroom at this time. As a dinner, I ate simmered lentil beans with soup stock(with bacon bone), sausages, and some risoni pasta(shaped like rice). the big green olive was include jalapeno inside it.

la lunotte blanc 2006

I've opened a white of Christopher Foucher's, P'tites vignes. I've recognized it's sauvigon as I'd sipped. I think this wine was nice balanced as a sauvignon blanc. little honey, grapefruit, little herbal, nice acidity and mineral. I wanna tasted the others more than before. The cheese was nice with it too, a spanish cheese "Garrotxa". I've puffed a cigar too, por larrañaga, little spicy. It went together with a scotch whiskey, laphroaig 15ans.

fleur du maquis

a cheese made from sheep milk and herbs. It's little aged. It's little rough on my tongue. I prefer little more moist and soft on my tongue, but It wasn't bad. It went nicely with atsukan(hot sake). atsukan isn't that hot, more like warm.

wine tasting in Feb 2008

We, this time three of us, tasted 3 bottles of wine. The first one was Petalma, an Australian wine, the second was melon, marc pesnot, the last one was corton, Domaine pavelot. Melon was superb. It's much better year by year. I really wonder how on the earth he can make this divine wine. The petalma was also nice and the impression was tropical fruits and nice acidity, but after tasted melon, It turned to Rubber(petrol?) note that people describe about Riesling. That's little sorry for me. The corton was nice vanilla flavor, but I thought It could be nicer though.
The cheese was a nice color washed cheese. It tasted silky, milky, and soften nice feeling of the tongue.

sasanishiki

I've opened the sake(genshu) that I bought last weekend from Kidoizumi brewery. It's made from the rice called "sasanishiki". There is a sake made from the rice, "yamda nishiki", but I prefer sasanishiki. yamada nishiki is little too pure for me. Sasanishiki has many tastes and little wilder. I prefer that at this time. It smelt like melon and caramel sometimes, tasty, and nice sweetness and acidty. nice balanced. The genshu is stronger than usual sake, about 19 to 20%. I've sipped it with two cheeses tonight, baratte and bleu des causses. baratte is petit goat cheese and tasted more salty than usaul, because it's aged. but It went together with genshu. Blue was also wonderful, mild taste, I think the beginner would love it.

la lunotte

A loire wine, Christopher Foucher. light red color, natural taste, smells berries. I like the wine like this. I don't know what the varieties are in this wine. gamay? I've googled, but almost of people were talking about the white of his wine. hmm, I wanna try a white wine too. The cheese was made in Loire too, Selles sure cher, It's aged and smells nice and the texture was moist.

weekend cheese

Today is snowing for a day in Yokohama. and I've been lazying in my room with a bottle of cider. I've tasted a cidre after a while. Cidre Bouche , le pere jules. The maker is Leon Desfrieches et fils and It says that it's located in St desir de lisieux. I like this cider. I drunk it with Italian goat cheese, Testun di Capra. It's aged. It tasted soften sourness and enough saltness. The texture was solid, and different from the cheese like Sainte maure.

Chevrette du poitou

It's a goat cheese in France. It's little aged. less acidity and the structure was velvety. Ah, What a happy time! This time, I sipped atsukan(warmed sake) too.

Junmai Nama Genshu

I've sipped a sake, Junmai Nama Genshu, brewed by Sawaya Matsumoto. Nama genshu is stronger than usual sake. Usual sake is added water and be pasteurized, like distilled alcohols. The proof is about 18%-20%. It's not that strong, because Sake isn't distilled. This nama genshu is easy to drink and taste natural. I don't know the detail, but I like the sake like this. Roquefort went together with it too.

Crottin de Chavignol.

I ate Crottin after diner. It tasted sour, and the texture was moist and little hard. It get tangled(correct description?) on my tongue. I've heard of that people grilled it on sliced baguette or served it as a salad. sounds delicious.

Tomette de chevre

I've eaten a slice of cheese after a while. This goat cheese is wonerful texture and taste. The wonderful taste open up nicely in my mouth. It's divine! I love it! This cheese went together with gamay too. You don't have to eat the surface when it's aged like this. just cut them and eat inside. It's little soften and..., so nice.

les graviers

I've opened a Loire red wine yesterday, Saint Nicolas de Bourgueil, Les Graviers 1998. The vigneron is Yannick Amirault. the variety was Cabernet Franc. I've tasted some of his wines earlier, and I felt it's a strong wine, but after 9,10 years, It seems come to soften and smoothly. It seems that I prefer aged wine in Yannick's wines. I drunk it with a nimono(simmered chicken, taro potato, and sweet potato with soy-sauce based), olive, and cheese. I sometimes feel aged or light red wine can go together with soy-sauce based dishes.

camel cheese!?

I've never thought of camel cheese. it's said camel milk is popular in Africa. It seems that people can get it in Europe too. It's very interesting. it sounds like this cheese taste like goat cheese. It's said that Camel milk has much Vitamin B, C and Iron than cow. sounds nice.