February 18, 2013レッスン後記 チーズ2
冬の和のテーブル:チーズ『Munster (マンステール) 』
1月のOne Day Lessonでご用意したもう一つのチーズ『マンステール AOC』は、フランス東部アルザス地方の唯一のAOCチーズで、修道院で作られ始めた歴史があります。ほんのりとミルクのコクと甘みに、ウォッシュタイプタイプ特有の風味が加わっています。(2163円/1個)
テーブルでは今日も、アルザス地方のAOCチーズを。
Winter Japanese Table: Cheese ‘Munster’
Another cheese for One Day Lesson for January was also from Alsace in France. This is the only AOC cheese in this
area with the history that started in cloister. The taste is very milky, sweet and piquant adding the special taste of wash
type of cheese. (2163yen/1pc) make in from blue cheese in Germany. This has a well balanced blue in cheese with
very creamy in taste.
On the Table Today, try some AOC cheese in Alsace.
1月のOne Day Lessonでご用意したもう一つのチーズ『マンステール AOC』は、フランス東部アルザス地方の唯一のAOCチーズで、修道院で作られ始めた歴史があります。ほんのりとミルクのコクと甘みに、ウォッシュタイプタイプ特有の風味が加わっています。(2163円/1個)
テーブルでは今日も、アルザス地方のAOCチーズを。
Winter Japanese Table: Cheese ‘Munster’
Another cheese for One Day Lesson for January was also from Alsace in France. This is the only AOC cheese in this
area with the history that started in cloister. The taste is very milky, sweet and piquant adding the special taste of wash
type of cheese. (2163yen/1pc) make in from blue cheese in Germany. This has a well balanced blue in cheese with
very creamy in taste.
On the Table Today, try some AOC cheese in Alsace.
by miwakoda | 2013-02-18 06:50 | レッスンのご案内 Lesson Info