More than 30 years ago, I was eating a version of the Bucheron goat cheese. I don’t recall what store I was getting it from, but it was called “Bucherondin.” I forgot about this cheese when I moved to Fayetteville, North Carolina in 1995 and did not recall it until about a year or so ago when I bought the Bucheron Goat Cheese produced by Old Chatham Creamery (FB) at Wegman’s in Raleigh, I think. It may have been their Cary location. When I got the cheese home and tasted it I immediately remembered that I had tasted this cheese a long time ago and even recalled the name it had gone under back then.
I like different cheeses for different reasons and I like both cow and goat cheeses but the goat cheeses seem to be more distinct in flavor. My current favorite goat cheese is the Capricho de Cabra that I have been buying at Whole Foods for quite a few years. It is tangy and crumbly, and I recently had some on a rice cracker along with some Raspberry Fruit Spread that I bought at Whole Foods.
I show the French Baguette above, baked by LaFarm, but sold at Whole Foods in Raleigh, North Carolina because a little over a week ago I bought a loaf, cut it in half and gave Jeff & Robin one half. I’ve not done that before, but hope someone there might enjoy it as much as I did the other half.
I cut small slices of this baguette off and heated it a short time in the microwave (about 10 seconds) and it came out warm and more pliable and then I spread some butter on it. It tasted good. But another time I just folded a piece of the Wegman’s White American Cheese and ate just that and a slice of the baguette, and it was fantastic! So much so that I marveled that just two ingredients could provide so much pleasure.
*I mean, if I have some black eyed peas, chopped sweet onion and seasoning meat, such as a ham hock, this can elicit the same response, but another item has been added.
**Recently I’ve bought several packages of Chicken Gizzards and cooked the gizzards with a little onion and some chopped celery and a little bacon grease in Chicken Broth. After they are done, and you do have to cook them a long time to get them tender, I eat them with some rice. They have such an earthy flavor and it is very rewarding on such few ingredients. Previously I would cook the gizzards with the rice, but I ended up with too much rice.
There is no good reason to mention the following observation under this posting, but I want to put it somewhere before I forget it.
Someone, and it might have been Ray, mentioned that he thought the dill pickle skins became tougher when you applied the Ranch Dressing powder to the pickle juice. I might have begun to agree with him. I had not eaten one of the dill pickle spears in a while. I had put the Ranch Dressing in the jar a long time ago, but just now the dill pickle skin did seem to be tougher. *And, I was just on another blog site and someone had a question about whether the dill pickle skins seemed tougher after the ranch dressing was applied.
Bill Gibson, II 