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Article: CHEESE, PLEASE NOTHWEST CHEF ADOPTS FRENCH TASTE FOR A SEPARATECHEESE COURSE
- Article from:
- The Columbian (Vancouver, WA)
- Article date:
- October 20, 1998
- Author:
CopyrightProvided by ProQuest LLC. (Hide copyright information)
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ANGELA ALLEN, Columbian
The Columbian
10-20-1998
Cheese appears to be the "It" course.
For the French, cheese has always been it: part of the meal, a luxurious ending to dinner or lunch.
Though Northwest and California cheese artisans are crafting excellent chunks, triangles and "tommes," we're just picking up on the range of cheese's potential.
A number of drawbacks keep cheese from being less than our everyday friend.
Good cheese is expensive, many as costly as $20 to $25 a pound. Cheese is almost as rich as butter. Mascarpone, a soft creamy variety known for its role in tiramisu, is almost 100 percent fat.
And cheese doesn't last forever.
Despite the drawbacks, ...
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Article: THESE ARE NOT JUST BACKCOUNTRY MEALS, THEY'RE TASTE ...
Seattle Post-Intelligencer (Seattle, WA);
March 25, 1999 ;
579 words
... ... cup dried veggies 2 cloves garlic, finely chopped Parmesan cheese to taste To a pot of boiling water, add pasta, tomatoes ... and pine nuts. Toss well and sprinkle liberally with Parmesan cheese. Kristin Hostetter, equipment editor for Backpacker magazine ...
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