Weekly Newsletter La Faisselle Fromage Blanc – Fromage Frais – Petit Suisse -Terrine de campagne et de Forrestiere- Recipe Salade de figues et Mozzarella di Bufala

Dear French market Shoppers,
It is always fun to get other people’s impression of one’s business and this week I was forwarded a copy of 2Oceansvibe.com a fun blog about things happening in our city. The blogger, Seth,  gave a great feed back on his Gardens Centre shopping experience and wrote a funny comment on my shop and referred to me as “that woman behind the counter” and compared it to Cap Ferrat, which is a huge compliment as this is one of the most exclusive resorts on the French Riviera. You can see the article at http://www.2oceansvibe.com/2014/05/19/gardens-centre-lets-have-that-chat/?utm_source=rss&utm_medium=rss&utm_campaign=gardens-centre-lets-have-that-chat In future I shall refer to myself as “that woman behind the counter”
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I received a whole lot of stock today and have brought in a few exciting new products. Of interest to all the clients who are looking for zero % fat content products is La Faisselle of Fromage Blanc with 0% fat content, made by Rians. This fresh white cheese comes in its Faisselle ( basket) in which it is draining. Fromage Blanc is an important source of Calcium and Vitamin B12 and is a popular food at breakfast time in France. It has the consistency of sour cream but is less tart.You can whip it and serve it with fresh fruit. I also have some Fromage Frais from Normandie with 0% fat content which is soft fresh cheese which tastes similar to cream cheese. It has a smooth and creamy texture and can be used as a substitute for cream.
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For those who are not stressing about the fat content, I will have some more Petit Suisse from Normandie, these are the little pots of fresh cream cheese with their natural fat content. They are delicious eaten with a spoonful of jam or honey at breakfast time. I also use them as a base for some dips and sauces. I still have a stock of Mascarpone from Italy which is the triple cream cheese with a high fat content. The most well known of recipes with Mascarpone is Tiramisu. An incredible rich, creamy pudding which is quite yummy in small quantities.
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I have received a new stock of the raw milk Chevrette, both natural and with herbs. These mini camembert-shaped goat’s cheese are made by Edwin, a famous cheese maker near the Bregentz forest in Austria. I also received his 14 months Sibratsgefeller, a mature Bergkaese , made with raw  milk produced by just 12 dairy herds.
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Next I have two new pates arriving, hopefully, tomorrow they should be in my shop by lunchtime. I have a Terrine de Campagne, this traditional French pate is  made with pork, herbs and garlic. I will also have a Terrine Forrestiere which has a pork liver base and mushrooms.  In addition I have the well loved Duck and Port Mousse which is always so popular with its smooth, spreadable texture and delicious flavour. These pates can be served with a baguette, spread on toast or served with a salad. I will also receive a new stock of Saucisson Sec with herbs.
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 Next news is that my liquor Licence has finally been granted….. it has taken nearly 8 months– I still have to wait for the papers to be handed to me but at least I am nearly there. My intention is to have a stock of wine from the different regions to go with the cheese, some Champagne, Cognac, Armagnac and Calvados. I reckon that I will probably start selling alcohol about mid-June. I will keep you all updated as things go along.
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Recently I managed to get a small stock of genuine Bufala Mozzarella from Campana in Southern Italy, where it has been produced since the middle ages. This is a unique fresh cheese made with milk from the domestic water buffalo’ which were used to plough the wet fields around this region for generations. The cheese is stretched during the cheese making process and formed into its recognisable round ball shape. It has a rubbery texture on the outside with a slightly runny centre, it tastes slightly tart and delicious. I made a really easy salad with fresh figs, plus lemon and mint from my garden. Note you need to allow time for the marinade as this adds a lovely flavour. If you don’t have any figs this recipe works well with just the marinated Mozzarella on slices of bread fried with olive oil and topped with basil leaves. See all recipes .
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My final news is that I am taking a short break tomorrow evening and visiting my tiny cottage in France, its really exciting but quite strenuous getting the shop organised in my absence.  I have some wonderful helpers who will do their best to look after you while I am away.
Look forward to seeing you soon
Regards
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Suzanne
That woman behind the counter Smile

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