Have you seen the price of crème fraîche in the market lately? Not a problem if you don't use it, but if your menu says you serve it, well there you are. The workaround is to make it yourself. This book and Home Cheese Making, by Ricki Carroll, will get you started and New England Cheesmaking will ship anything you can't find in town.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment