Decadent Baked Vacherin Cheese

fx

Sat, 26 Mar 2016 16:17:56 GMT

Yes still with the D300 but planning to invest in the D500 as soon as it is out, mine is really worn out and I miss out on wifi, gps, video and high ISO

Ashleigh Haze

Sat, 26 Mar 2016 09:14:47 GMT

I do love seeing your gorgeous cheeses-I"ve been inspired to seek many out in your absence. Tell me, do you still shoot with a Nikon D300?

fx

Tue, 22 Mar 2016 13:58:13 GMT

Thanks Kate, you"ll see that after adding dried fruits and walnuts you"ll never go back!

Kate

Tue, 22 Mar 2016 09:03:36 GMT

You"re here!!! And posting amazingness once more. Fabulous. I love baked soft cheese but haven"t tried it with additions as you have done above. Thank you for being inspiring.

fx

Sat, 19 Mar 2016 04:49:48 GMT

Thanks a lot!

kurzhaar

Fri, 18 Mar 2016 05:36:29 GMT

Hallo Fran�ois, so very relieved to find that you are well and posting once more...I see from the many comments that I have not been alone in feeling deprived of your recipes and photos and musings on food and life. Welcome back!

fx

Wed, 16 Mar 2016 18:39:28 GMT

Thanks Richard! It is very nice of you to say exactly why you liked the article, actually I"ve been doing this kind of step by step approach for a few years now, so no need to wait you have over 250 articles in the same vein right there on you screen on FXcuisine! And you can also follow me on Twitter if you like. Have fun in the kitchen!

Richard Hadsell

Wed, 16 Mar 2016 15:51:03 GMT

The vacherin recipe is my introduction to your blog and I"m hooked. Please keep me on your email list. Your construction of the recipe with detailed explanation of technique and images is really outstanding.

fx

Mon, 14 Mar 2016 20:44:19 GMT

Thanks Titania, I love herbs too!

Titania

Mon, 14 Mar 2016 09:20:23 GMT

welcome back FX; recipes are wonderful, love vacherin, the search begins here in A.

fx

Sat, 12 Mar 2016 21:18:53 GMT

Ah yes smoked ham goes with everything as far as I am concerned, so why not?

Kyle

Sat, 12 Mar 2016 01:05:30 GMT

Welcome back to the interwebs, FX!

It is just me, or does pairing this (sans Walnuts) with a slice of smoked ham sound good? Ham and cheese, indeed!

fx

Fri, 11 Mar 2016 21:25:24 GMT

I"ve never been less dead than this!

fx

Fri, 11 Mar 2016 20:56:17 GMT

Thanks and good luck Cynthia!

fx

Fri, 11 Mar 2016 20:53:08 GMT

Thanks Chiffonade, the one trick pony! Indeed it is not really worth publishing anything these days unless you are commites to both quality and originality.

fx

Fri, 11 Mar 2016 20:47:05 GMT

Thanks!

fx

Fri, 11 Mar 2016 20:31:19 GMT

Maybe some romanian cheese might work too, I saw some interesting examples at the Slow Food Fair in Torino

fx

Fri, 11 Mar 2016 20:30:30 GMT

Thanks I have tons of stuff to show and tell this time!

fx

Fri, 11 Mar 2016 20:29:33 GMT

Until death does us part!

fx

Fri, 11 Mar 2016 20:29:13 GMT

Angenita I think there are lots of talented cheesemakers in New Zealand, and beautiful milk too. Maybe you could try with a camembert?

Angenita

Fri, 11 Mar 2016 18:38:48 GMT

Now i have to look into whether vacherin is available in New Zealand! (And start saving my pennies as it is bound to be horrendously expensive!)

Angenita

Fri, 11 Mar 2016 18:34:39 GMT

So excited that you"ve returned!! Welcome back and please don"t leave us again :-)

Brindusa

Fri, 11 Mar 2016 18:25:07 GMT

Please don"t leave us again! Thank you for coming back.

Catalina

Fri, 11 Mar 2016 18:20:37 GMT

Very, very happy that you are back. And will try this for sure (when I will find the proper cheese).

LB

Fri, 11 Mar 2016 16:05:57 GMT

So pleased you"re back FX.

Chiffonade

Fri, 11 Mar 2016 15:32:45 GMT

So happy you"re back! So many schlocky blogs by people who do not know good food and fancy themselves as writers. I want to be a permanent part of this list. Do NOT go away again!!

cynthia

Fri, 11 Mar 2016 15:16:29 GMT

The Vacherin recipe sounds heavenly. I will try it and I will follow your blog!!!

lina

Fri, 11 Mar 2016 13:31:27 GMT

Oh my goodness, you"re back! Not dead after all! So thrilled!

fx

Thu, 10 Mar 2016 18:32:03 GMT

Thanks! Ah but I am on Twitter but never used it (@FXcuisine) not sure how I should go about it.

MAB

Thu, 10 Mar 2016 15:15:15 GMT

Dear FX,

THRILLED you"re back. And so excited to see not one but TWO new postings already!

Please join Twitter so we can spread the fxcuisine love!

MAB

fx

Thu, 10 Mar 2016 05:14:05 GMT

Thanks Don, glad to hear my stale bread "fit for a prince" has flourished over yonder in Maine! I have one article with a fondue but this is not a dish I cook at home, in my parts fondue is what people do when they have guests and do not want to cook...

don siranni

Wed, 9 Mar 2016 22:33:33 GMT

Francois,This has some rememberances of the swans stalebread,apple etc No trouble for me to recall since I make them all winter long. Maine has long winter. This reipe reminds me of fondu.Have you ever posted your version of alpine style fondu? If not could you add it to the "to-do" list? I will be able to get the cheeses,even here in Maine.

fx

Tue, 8 Mar 2016 15:01:53 GMT

But you can transport my virtual table to your kitchen by buying the ingredients and cooking this for yourself!

Clement

Tue, 8 Mar 2016 14:49:09 GMT

Wow !!! This looks so good. If only I could eat at your table !!!