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Fruits and Cheese
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Thu Jan 20, 2005 4:44 pm    Post subject: Reply with quote

I love to pipe a bit of chevre into a fig that has been quartered then I drizzle honey.
Dry jack made into a savory cheese cake and served with apples, pears and baguette.
Cayenne spiced pecans with honey, dried cranbrries and gorgonzola.

Parmagana Reggiano with grapes, either whole or in wine form.

Really I can just eat cheese from the wedge. I love cheese!! Cheesy, cheesy, CHEESE!!!!!!!!!!!!!! (singing that last bit there)
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Sarape



Joined: 15 Dec 2004
Posts: 583
Location: Anniston Alabama USA

PostPosted: Mon Jan 24, 2005 6:46 pm    Post subject: Reply with quote

One of my nightly meals is cheese, home-made crackers, and dried plums. The type of cheese varies, but my favorite is a French goat cheese.

I enjoy the hard cheeses, but aren't they all a bit salty? Isn't like 400-500 mg of sodium per 1 once a bit too much? The goat cheeses have only about 130 mg of sodium per ounce.

I know moderation, moderation, .... But too much sodium in the diet isn't healthy.

I guess this isn't too bad considering that the average box TV dinner or chicken-pot-pie has about 800-1000 mg of sodium.
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cmschma



Joined: 18 Jan 2005
Posts: 13
Location: Culver City, CA & Atlanta, GA

PostPosted: Mon Jan 24, 2005 7:55 pm    Post subject: Reply with quote

Wasabi and brighidsdaughter--
You are familiar with my new favorite cheese! I had a little of Humboldt Fog just yesterday for lunch!

My mom unwrapped a wedge of it on Christmas Day and my dad and I couldn't stop noshing on it, even before the rest of the family arrived. I saved the label from the wrapper and was delighted to find it at the Whole Foods grocery store by my house. At $20 a pound, though, I don't like to share it!

Check out the maker's website for some interesting combinations and recipes:
http://www.cypressgrovechevre.com/
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