French Market Newsletter- Fathers Day Treats- French Blue cheese tasting-Recipe 23 2015 Galettes des Petites Pousses “Little Thumbies”

Dear French Market Shoppers,

This Sunday in South Africa we celebrate Fathers Day and make a fuss of those wonderful guys who make life so special for their children. In my work over the last 10 years my clients have shared their stories with me in the cycle of their family life. I hear about these fathers’ experiences at different stages of their roles, usually at weekends when they give Mums a break and come to buy some cheese. One Dad said last week, while he was desperately trying to keep a young child under control, that he had to give his wife a break by taking the child out or she would have gone nuts.

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I have watched as the Dads proudly push their new born babies in prams, then the toddlers arrive full of energy running all over the show, next is the Saturday sports day role with their children kitted out in school colours and tales of endeavours of teams, then comes the complex role of handling their teenagers’ nightmarish emotional mood swings, followed by the stress of getting their children through Matric exams. I hear about the children developing their knowledge at University then moving off from the family nest to work often overseas. Finally Dads tell me about their children’s weddings and the cycle starts all over again with their son’s now as proud Dads coming to the shop. They deserve a really big thank you for all their input in their family life and this Sunday is the opportunity to do that with a special treat.

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I have already have had several families come in to the French Market shop to buy treats for their Dads this week because their Dads love cheese. They buy some of their favourites, often Blue cheese or some strong flavoured cheese. There are also lots of different ideas for treats for them such as a jars of French pate, a favourite mustard or a special bottle of French wine so pop in and see me to find something to spoil the special Dad in your family.

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We are offering a tasting of our wonderful French blue cheeses this weekend to give our clients the opportunity to explore the different tastes and textures. Each one has a depth of taste which is quite unique and has made them famous across the world. Bleu d’Auvergne is soft and creamy with a gentle flavour. It is made from pasteurised cow’s milk in the Auvergne region in the heart of France where cheese has been produced in the same traditional manner for several thousand years.

Fourme d’Ambert is a cylindrical shape and has a firmer texture and subtle flavours completely different from the Bleu. It is made with unpasteurised cow’s milk and comes from the town of Ambert. A Fourme is the name of the wooden bucket in which the cheese was originally made.

Finally the king of Blue cheeses, Roquefort, stands head and shoulders above all other blue cheeses due to the intensity and uniqueness of its flavour. A genuine Roquefort comes from the town of that name, deep in the hot southern part of France. I have seen the town balanced on the edge of a rocky hillside (hence the town’s name of fortified rock) In this terrain the Lacaune sheep thrive and the milk they produce gives a special salty taste to the cheese. The spores in the caves above Roquefort town, where the cheese is aged, produce a remarkable blue mould which give this cheese its unmistakeable taste.

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I enjoy eating blue cheese with a crusty walnut and raisin loaf and recommend a robust red wine to pair with the Bleu d’Auvergne and Fourme d’Ambert such as the St Cosme Rouge, a Shiraz from the Rhone. A Roquefort also pairs very well with a full bodied, chilled sweet wine such as the Petit Guiraud, a Sauternes from the Bordeaux region.

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Apart from these stunning blue cheeses we also offer a selection of over 20 great French cheeses, some wonderful fresh pates made in France, many different flavours of Dijon mustards and ingredients to make a special meal for the family.

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IMG_9843My recipe this week is little handmade butter biscuits which I thought would be fun for children to make something for their Dad. I called them “Little thumbies “ because all the children have to do after you have made the dough, is to roll it in little balls then flatten it with a thumb print which you fill with a bit of jam. They taste good too and can be eaten with a cup of coffee, or a glass of Chateau Marguet Grand Cru Rose Champagne, at any time of day.

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To all the Dads, I wish you a happy Father’s Day and hope that you enjoy your special day, have a great weekend.

Regards

 

Suzanne

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