unefête—mercredi le 17 avril Chapitres 5 et 6—au restaurant et on fait des courses
On a besoin de/d’…. • assiettes • fourchettes • serviettes • verres • boissons • baguettes • croissants
Les fromages Brie is a soft cow's cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mold. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its manufacturing environment.
Les fromages • Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland. Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks.
Les fromages Camembert is a soft, creamy, surface-ripened cow's milkcheese. It was first made in the late 18th century in Normandy in northern France.
Les fromages Roquefort sometimes spelled Rochefort in English,is a sheep milkblue cheese from the south of France, and together with Bleu d'Auvergne, Stilton and Gorgonzola is one of the world's best-known blue cheeses. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor. The green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty.
Les fromages Goat cheese, or chèvre (from the French for goat), is cheese made out of the milk of goats.
Pour le desert… • unetarte aux pommes • un gâteau