The name Sauvignon Blanc is a so-called pleonasm, i.e. a repetition of words that have the same meaning but are different. Because: The Sauvignon is always Blanc, i.e. white. The Sauvignon is one of the best-known grape varieties in the world, because the Sauvignon vines are very productive. They owe their world fame above all to the Loire wines
Maître Philippe & Filles are better known for French cheeses and we want to keep it that way. However, there are rumors that the Dutch also achieve quite acceptable results when it comes to cheese... The most famous Dutch cheese is Gouda, a large, round hard cheese made from cow's milk, if possible without holes, which comes from the eponymous village in the Netherlands, or at least is named after it. The name itself is not protected, which is why Gouda can and is made anywhere in the world. It is therefore obvious that the quality is not always right.
Jamon Ibérico , the air-dried ham from Spanish pigs, is well known among gourmets . It fetches high prices and is said to be the best ham in the world. Particularly famous and renowned is the Jamon Ibérico de Bellota or Bellota ham, which comes from pigs subjected to traditional acorn fattening. But how does it actually look in Germany? Does it always have to be smoked Black Forest ham in this country? No! In Lower Franconia, the graduate agricultural scientist Hans Huss subjects 250 so-called acorn pigs to species-calculated acorn fattening before an excellent acorn ham is made from them, which really doesn't have to hide behind Jamon Ibérico!
In gastronomy, a separate knife is used for each group of cheeses . You don't have to be so strict about it at home... but that's up to you. It is recommended if you want to avoid herbs or red smear affecting the taste of the next cheese . The respective cheese shape determines the cutting method. Cut equivalent pieces where the cheese can be tasted in its entirety, i.e. from the rind to the heart. The rind tells a lot about the history of the cheese and is part of the tasting. A bare cube of cheese remains anonymous. Subject bark: a matter of taste In principle, natural bark can be consumed. It is often the rind that largely determines the character of the cheese. But: there are no rules here. Taste the cheese dough pure and with the rind and decide for yourself whether the rind is a taste enrichment for you. In the case of very mature cheeses or rinds that have been decomposed by mites, we recommend removing them thinly before consumption. For a special taste experience, you can taste the cheese dough pure and with the rind and decide for yourself whether the rind enhances the taste.
Interesting facts about honey and its producers: the hard-working bees. What makes it so special and is it about the welfare of bees in Europe? Here you can find out everything you need to know about these topics!
The cold-pressed olive oil from Alziari, a traditional family business from Nice, is one of the most popular and well-known olive oils in France. But what makes this oil so special? Find out in this short article!
