A Cheese’n Pickles Tasting with Madame Fromage

goat cheese and spreads

Long before I was a fervent jam and pickle-maker, I was a mild mannered grad student, trying to figure out how I wanted my life to look. It was Tenaya (then-professor, now-friend) who whispered in my ear, “You should keep writing about food.” I took her advice and soon my life was full of food blogs and the many wonderful people who write them.

She saw me, glowing from a life that food blogs (that one and these) had built and decided it might be good to start her own. Thus Madame Fromage was born. Tenaya’s blog is a happening spot of its own now, what with her guest posts on the Di Bruno Brothers cheese blog, the month cheese tastings at Quince Fine Foods and her many devoted followers.

It’s those cheese tastings that brings this post here today. For months now, we’ve been casually plotting to join forces for a tasting, pairing a few jars of things I’d made with a collection of specially chosen cheeses. In just three weeks, it’s happening.

On Saturday, August 28th, we’ll be at Quince Fine Foods (209 W. Girard Avenue) from 4-6 p.m., matching up my pickled cherries, pickled garlic scapes and some bread and butter pickles with cheese. I’ll also be chatting a bit about the canning process and answering any canning questions that may come up.

Please call or email to reserve your spot: (215) 232-3425 or quince@quincefinefoods.com. Workshops are limited to 12 participants and cost $12. See you there!

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6 responses to “A Cheese’n Pickles Tasting with Madame Fromage”

  1. Love this blog and will now follow it faithfully. Wish i could attend the August event, but I am on an island in Maine and won’t be on the coast till November.

    Good luck and keep on doing what your heart leads you to do.

    Sharon Lovejoy Writes from Sunflower House and a Little Green Island

  2. This year was the first year that I tried making pickled cherries. I came across and old preserving recipe book I inherited that had a recipe for ‘cherry olives’. Intrigued and after some research I made a batch of them (they used pickling spice for the flavor), and I found a recipe for a french version flavored with fresh tarragon, and then the third batch was for an internet recipe I found using the flavors of Chinese 5 spice. So far I have only tasted the 5 spice flavor and they are really tasty.

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