I am looking for a "bible" on cheeses around the world (although, specifically Europe). A recent trip to Paris led me to find this book in a (very good) cheese shop "Le Guide des Gourmets Fromage" - ...
I have made cheese sauce before and it has never been sweet. No problem with butter and flour and then I added milk like before. White sauce was fine. So I added cheese. Yes it was a package of ...
I have come across a few recipes that envolve a mix of goat cheese, cream and other hard cheeses. They're called 'royale' for some reason. Can anyone define the term 'royale' in this context. What ...