dimanche 26 avril 2009

Je viens de déménager mon blog sur overblog.

Je viens également de changer son nom qui sera désormais :

(cliquez sur le nom pour arriver directement sur mon nouveau blog)

Il est tout beau, tout neuf !

je vous laisse donc venir voir mes nouvelles gourmandises .

Surtout, n'oubliez pas de modifier l'adresse du blog dans vos favoris et n'hésitez pas à vous inscrire à la newsletter afin de recevoir mes nouveaux messages directement dans votre boîte mail.

Voici l'adresse exacte du blog :


A bientôt !

3 commentaires:

Anonyme a dit…

The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.

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Anonyme a dit…

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Anonyme a dit…

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