I am the cheese guru
Enjoyable with foodies will start. We are all enthusiasts of fine food, wine, food preparation and eating as well as consuming encounters, and enjoyable with foodies is an organic progression born out of this love. I am privileged enough to have a sibling in regulation who is going to introduce himself below. His name is Pepe, and he is our food guru, and we are going to be circumnavigating South Africa together speaking with as numerous appealing people as feasible in the "food globe".
Pepe is a French goat's milk cheese maker. I interviewed him as an intro to our journey, and also he has actually composed the intro in his own words. I have actually tried to keep the French feeling to Pepe's intro. I hope you appreciate our trip with us, as long as we are appreciating it, and also as the staying goes: Consume, consume and also be lively.
If there is one cheese tip that I can hand down to you, it is that cheese has to be served, and also consumed at space temperature level. United States South Africans are inclined to keep our cheeses in the fridge, as well as eat them cool. This is not ideal, as we do not experience the full preference, and also structure of celebrities. Take them out of the refrigerator, a few hrs before eating them, and also taste the difference. I discovered this on an incredible trip to France. As we progress on our foodie journey, I will be discussing even more easy as well as reliable food pointers with you. If you have any kind of for us, we would be delighted, if you would share them. Oh, and constantly see to it you have some goats cheese on your plate.
"My name is Pepe Charlot, and also I am the "cheese-guru", and a huge foodie. I was born in Lyon, France in 1963 and also have been staying in South Africa since 1993. I am married to Jenny. She is South African, birthed in Johannesburg like my 2 kids. We reside in Kommetjie, South of Cape Community.
My Background/ Why Cheese?
"Advantages take time, and also if you remain in a rush, then you must approve to take pleasure in only half of exactly what life has to provide. Cheese takes some time to mature, and persistence is the very first top quality that a cheese manufacturer has to have. It's not by coincidence that I get to speak to you concerning cheese, it was much more kind of my destiny. From a quite early age I have been exposed to this dairy marvel, specifically the one that you would certainly acquire fresh at the marketplace, and fully grown yourself. Like a great deal of French people at the time, my marvelous father made use of to do that, and also from one fresh plain and not very tasty cheese he would create a whole range of them, from demi sec/ semi completely dry to sec/ dry and also tres sec/ quite dry and also with theses distinctions in dryness came various preferences.".
"I utilized to spend my summertime holidays with him in Ardeche, South West of Lyon, and our days were loaded with fishing in the neighboring river, eating cheese, and long naps after lunch when it's too sunny to go outside, prior to getting back fishing. And, every time we went fishing Pepe Charlot made use of to break a piece of difficult cheese and put it in my mouth. It was so hard I could not eat it yet just suck it like a darling, yet why cheese as well as not sweets like all the other 7 years of ages youngsters? Because there is so much more in cheese than in sweethearts, so I drew the damn thing as well as the aromas gradually diffused in my mouth. It was the start of a life long love affair with goats cheese. 45 years later on I create the same cheese myself, and recharge my childhood memories. Each day when I turn and also taste my cheeses, it's like if my grandfather Pepe Charlot came to life once more, looking over my shoulder, sampling the cheese with me and this why when you eat my cheese only a few of it visits your stomach, the remainder goes to your spirit.".
"My method is along the lines of life is also brief to consume unappetizing cheese every weekend".
"My objective in life is to enlighten and transform as many individuals as feasible to eat excellent cheese. That is unpasteurized milk cheese, as well as if possible Goat's milk cheese, as it is healthier, so you absorb it much better, as well as hence you could consume even more of it.".
"I have actually reached a few of my objectives by making and marketing cheese, making individuals taste my cheese, and clarifying to them the high qualities that my cheeses have. I teach people ways to make celebrity themselves, I teach cheese fans the best ways to look after their cheese as well as making it better by growing it and/or preserving it.".
"I am the only cheese maker in South Africa making mature soft cheese with raw goats milk. In 2013, I was elected optimal artisanal cheese maker in South Africa by a panel made of the best chefs in the country. My cheeses are all made from French dishes and are called Chevre Frais - Buche - Buchettes - Pelardon - Valencays - Pepe's Heart - Tomme".
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