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Chestnut Puree - Ideas?

What about orange liqueur? Cointreau, Grand-Marnier, Aurum, Café orange, Mandarine, etc.

Mar 15, 2011
riptiki in Home Cooking

Chestnut Puree - Ideas?

Mar 15, 2011
riptiki in Home Cooking

Le bleu d'Elizabeth

If you want the over-the-top mould flavour, sure this isn't the best. I think Le blue d'Élizabeth might easily be overwhelmed by stronger savoury elements—steak for example. This blue is very creamy and spreads quite nicely. I know many that just crumble. You could easily make a lunch out of this cheese by pairing it with a small loaf of crusty French bread. (I'm actually lunching in this fashion as I type.) Try doing that with Rosenborg Castello—yikes! I'd like to mention that no one commented on how this would pair with a nice wine. Le blue d'Élizabeth also has a beautiful rind that looks like raw Venetian marble. Visually it's a gorgeous cheese!