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Palet De Chevre Fermier

OneMoreDayProductions — Thu, 2 Jul 2009 15:45:20 MDT

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Fermier is used to describe an unpasteurised, farmhouse made cheese. These goat's cheeses are wrapped in a sweet chestnut leaf and are firm and relatively light in texture. After an affinage of 2-4 weeks; with a creamy, nutty flavour.

Charolais Lait Cru

OneMoreDayProductions — Thu, 2 Jul 2009 15:41:20 MDT

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The beef branch of the old Burgundian cattle breed. The Charollais cheese is named for the Charollais region. This cheese should be made of goats' milk.

Comte Vieux

OneMoreDayProductions — Thu, 2 Jul 2009 15:40:12 MDT

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Crottin Fermier

OneMoreDayProductions — Thu, 2 Jul 2009 15:11:11 MDT

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The true Crottin de Chavignol is produced from the raw milk of an alpine race of goats. It is easily recognized by their brown thick coats. This is one of the rare cheeses that can be eaten at different stages of maturity.

Faissee De Chevre

OneMoreDayProductions — Thu, 2 Jul 2009 15:10:28 MDT

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The faisselle is one of the oldest cheeses made by men. Faisselle in sier were found and dated by more than 12 000 years. The cheese takes its name from the container in which it drips. It manufactures in all regions.It is a fresh cheese made from cow's milk to goat milk or sheep milk, with an average weight of 150 g to 1 kg. Its refining is only a few days and it is excellent all year round.

Parmesan Reggiano

OneMoreDayProductions — Thu, 2 Jul 2009 15:09:45 MDT

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Parmigiano-Reggiano is a hard, granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy.

Camenbert

OneMoreDayProductions — Thu, 2 Jul 2009 15:09:06 MDT

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When fresh, it is quite crumbly and relatively hard, but characteristically ripens and becomes softer and strongly flavoured as it ages.Camembert can be used in many dishes, but is also popularly eaten uncooked on bread or with wine or meat, to enjoy the subtle flavour and texture which does not survive heating. It is usually served at room temperature.

Promo Brie Aux Herbes

OneMoreDayProductions — Thu, 2 Jul 2009 15:08:12 MDT

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Brie is a soft cows' cheese named after Brie, the French province in which it originated. It is pale in colour with a slight greyish tinge under crusty white mould. Very soft and savoury with a hint of ammonia.

Saint Nectaire Fermier

OneMoreDayProductions — Thu, 2 Jul 2009 15:07:23 MDT

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Made from Salers cows that feed on the very rich and perfumed volcanic pasture lands of the uplands of the Auvergne region of France. The Saint Nectaire fermier (farm) cheese is easily recognized by its green label. The aging process (affinage) is carried out in old vine cellars.

Sainte Maure

OneMoreDayProductions — Thu, 2 Jul 2009 15:06:35 MDT

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Sainte Maure is the masterpiece of Touraine goat cheese. It is rolled in black wood ash and it develops a blotchy, blue-gray rind with age. This cheese is easily recognized because it has a long straw that traverses the middle.

Selles sur cher

OneMoreDayProductions — Thu, 2 Jul 2009 15:05:52 MDT

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Creamery, unpasteurized, natural-rind cheese made from goat's milk. It has a round shape. The ash-covered rind gradually develops blotches of gray and blue moulds. This cheese by reputation is extremely old.

Mimolette

OneMoreDayProductions — Thu, 2 Jul 2009 15:05:03 MDT

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Creamery, hard, cow's milk cheese produced in Flanders and Normandy. Basically, it is a matured Edam that is allowed to ripen for around six month to nine. The natural rind ranges in color from yellow orange to light brown and is pitted, dry and hard

Forme Antoine au lait cru

OneMoreDayProductions — Thu, 2 Jul 2009 15:04:11 MDT

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This cheese has the shape of Dome. Its taste and its smoothness paste give it this sure value for amateur of authenticity and character, without being strong. It is made from cow milk.

Trappe d'Enchouragnac

OneMoreDayProductions — Thu, 2 Jul 2009 15:03:21 MDT

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The name of the cheese means "real Trappist". t is made in the Trappist Abbaye de la Coudre close to the town of Laval. This cheese is usually produced in the round shape and it has a slight smell of mould.

Ste-Maure Cendree

OneMoreDayProductions — Thu, 2 Jul 2009 15:02:37 MDT

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Grison mi-gras

OneMoreDayProductions — Thu, 2 Jul 2009 15:01:50 MDT

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This cheese is also known as Puant de Lille or Puant Macere. Puant means "strong smell" which is really typical for this cheese. But the stronger it grows, the more the locals like it.

Le Petit-Moleson

OneMoreDayProductions — Thu, 2 Jul 2009 15:01:12 MDT

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Le Petit-Moleson is a creamy cheese with semi hard, soft almost to the age of maturity. Its rustic look, with its practical size of a little over a kilo, makes it attractive piece or half piece. It is a raw milk cheese.

Tomme au poivre du Jaunpass

OneMoreDayProductions — Thu, 2 Jul 2009 15:00:31 MDT

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Tomme is a type of cheese, and is a generic name given to a class of cheese produced mainly in the French alps. Tommes are normally produced from the skim milk left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat.

Crottin de chevre papaye

OneMoreDayProductions — Thu, 2 Jul 2009 14:59:52 MDT

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Crottin is a goat's milk cheese made in the heart of France in the verdant Loire Valley. When the Crottin is young, it is slightly moist and has a tangy goat's milk flavor. As it ages, this perfect little cheese takes on a harder texture and a stronger, gamier flavor - equally as delicious!

Tommette a l'huile

OneMoreDayProductions — Thu, 2 Jul 2009 14:58:50 MDT

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Tomette can be eaten fresh and has a light lemony tang. The light sourness of this fresh cheese blends with the aroma of the herbs, giving it the typical smell and taste of Provence. It can also be allowed to ripen for a week or so, with the citric tang subsiding to reveal more rustic goaty flavours.

Sarlet

OneMoreDayProductions — Thu, 2 Jul 2009 14:56:34 MDT

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Le Sarlet is named after one of the most charming villages in the Perigord region of France. This lovely pasteurized goat cheese is unique because the curds spend 14 hours in the whey before they are drained. After 3 weeks of aging, this wonderful soft ripened Perigord cheese is ready.

La Tur

OneMoreDayProductions — Thu, 2 Jul 2009 14:55:43 MDT

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Gruyere selection Grenette

OneMoreDayProductions — Thu, 2 Jul 2009 14:54:57 MDT

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Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurized, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact.

Brie de Meaux

OneMoreDayProductions — Thu, 2 Jul 2009 14:54:15 MDT

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Tomme au Poivre du Jaunpass

OneMoreDayProductions — Thu, 2 Jul 2009 14:53:24 MDT

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Tomme de Chevre is made in the mountainous regions of Savoie up to the Provencal Alps, as well as on Corsica. It is a semi-soft cheese made from goat's milk. There are several varieties of the cheese according to surface, that could be bare or covered with a whitish or bluish mold or with red flora.

Eiffel Tower

OneMoreDayProductions — Wed, 1 Jul 2009 17:08:59 MDT

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A bus tour is a great way to see many tourist attractions while in Paris. I recommend spending one day on the bus and the rest of your time in the Latin Quarter.

After Tasting tasting

OneMoreDayProductions — Wed, 1 Jul 2009 17:08:20 MDT

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The Banfi wine tasting was a highlight of the trip. After the tasting was finsihed there was much wine left over that we didnt want to go to waste.

Good Night Moon

OneMoreDayProductions — Wed, 1 Jul 2009 17:07:34 MDT

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My roomate Adam and I had to get creative when it came to dealing with the small size of European hotel beds.

Louvre

OneMoreDayProductions — Wed, 1 Jul 2009 08:37:09 MDT

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I have wanted to go to the Louvre since I took French in 7th grade and learned about art history. My favorite art that I saw was the statue of Venus de Milo and Winged Victory.

Award Dinner

OneMoreDayProductions — Wed, 1 Jul 2009 08:37:06 MDT

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This award dinner marked the completion of 3 days of classes. During these 3 days our group learned about table side cooking, wine tasting and prepared lunch in the kitchen with the chef. The 4 course meal consisted of a foie gras amuse bouche, perch filets and prawns served with a red curry "bleurre blanc" and water cress, duck breast with a black cherry glaze, straw potatoes and summer vegetables. For dessert a tower of chocolate mouse with rasberry coulis

View from Hotel Suisse

OneMoreDayProductions — Wed, 1 Jul 2009 08:37:04 MDT

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A beautiful view from the back porch of Hotel Suisse during our stay in Champery, Switzerland.

Tree

OneMoreDayProductions — Wed, 1 Jul 2009 08:36:00 MDT

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A very knotted tree in Champery, Switzerland.

Champery Playground

OneMoreDayProductions — Wed, 1 Jul 2009 08:35:03 MDT

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A local Champery kids park.

Swiss Stream

OneMoreDayProductions — Wed, 1 Jul 2009 08:34:00 MDT

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A very clean and powerful stream I found during a solo hike into the Swiss Alps.

Trail

OneMoreDayProductions — Wed, 1 Jul 2009 08:32:58 MDT

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I reached my hiking goal when I found the pathway along side the cliffs.

Very Fruitty

OneMoreDayProductions — Wed, 1 Jul 2009 08:31:58 MDT

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The market in Paris has any type of fresh fruit a person could want. The market is sense overload with many sights, smells and sounds.

Les Crevettes

OneMoreDayProductions — Wed, 1 Jul 2009 08:31:06 MDT

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Fresh Seafood is everywhere at a market in Paris.

Les Cerise

OneMoreDayProductions — Wed, 1 Jul 2009 08:30:09 MDT

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I found at least 4 different types of cherries at the Paris market

Flower

OneMoreDayProductions — Wed, 1 Jul 2009 08:29:14 MDT

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A unique flower.

Vegetable Shower

OneMoreDayProductions — Wed, 1 Jul 2009 08:28:33 MDT

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Here are some vegetables taking a shower at a market in Paris

Latin Quarter Mayhem

OneMoreDayProductions — Wed, 1 Jul 2009 08:27:42 MDT

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I think the blur of this picture is very accurate when describing the atmosphere of the busy Latin Quarter of Paris.

I Love Gyros

OneMoreDayProductions — Wed, 1 Jul 2009 08:26:59 MDT

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The latin quarter had amazing food everywhere you look but for some reason all i ate was gyros.

Good Times in Paris Metro

OneMoreDayProductions — Wed, 1 Jul 2009 08:26:11 MDT

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After a great night of bar hopping and dancing, the entire group felt a variety of ways in the Paris Metro going back to the hotel.

Paris Picnic at Midnight

OneMoreDayProductions — Wed, 1 Jul 2009 08:25:25 MDT

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After a night of bar hopping and dancing, nothing finishes a night better than a picnic in your hotel room on an ironing board.

Fly like a Seagull

OneMoreDayProductions — Wed, 1 Jul 2009 08:24:29 MDT

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Time keeps on slippin, slippin, slippin Into the future...Time keeps on slippin, slippin, slippin Into the future...I want to fly like a seagull to the sea...Fly like a seagull let my spirit carry me... I want to fly like a seagull till Im free...

Freddie and Me

OneMoreDayProductions — Wed, 1 Jul 2009 08:23:35 MDT

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I discovered that Freddie Mercury spent a good amount of time in Montreux before he died and appreaciated Swiss culture. He was one of the greatest singers that ever lived and was a part of one of the best bands that ever played.

Pleasant People

OneMoreDayProductions — Wed, 1 Jul 2009 08:22:47 MDT

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A happy couple spending time enjoying the view from the good boat Vevey

Good Morning

OneMoreDayProductions — Wed, 1 Jul 2009 08:21:40 MDT

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A great way to start each day of class in Les Bouveret is to look outside the window.

Sunset over Lake Geneva

OneMoreDayProductions — Wed, 1 Jul 2009 08:20:01 MDT

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Here is a sunest over Lake Geneva.

2 Trees

OneMoreDayProductions — Wed, 1 Jul 2009 08:18:45 MDT

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Two very happy trees next to the Montreux Palace Hotel.

Small Palm Tree with Orange Flowers

OneMoreDayProductions — Wed, 1 Jul 2009 08:16:56 MDT

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One example of the amazing Montreux gardens.

Flower Power

OneMoreDayProductions — Wed, 1 Jul 2009 08:15:11 MDT

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A very interesting shaped flower

all that jazz...

OneMoreDayProductions — Wed, 1 Jul 2009 08:13:31 MDT

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Once the Montreux Jazz Festival starts it comes alive with clothing vendors, music and amazing food. My friend James and I waited in line for several hours to get ticket to a Steely Dan, Dave Matthews Band and Chickenfoot concert. The wait was well worth it. One of the best concerts I have been seen.

Yellow Submarine

OneMoreDayProductions — Wed, 1 Jul 2009 08:11:51 MDT

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A picture of the very first car I have ever hitch hiked in. One part of many from an amazing journey from Montreux to Le Bouveret. A tip to future students... Do not go to Montreux on a Monday night hoping to meet a lot of people because everything is closed. You may have to hitch hike and walk back to you room like my friend James and I.