fromage

The science behind good cheese sauceBecause cheese can melt at high temperatures, you’d think that heating up your favorite fromage should eventually yield a steamy, creamy sauce.

Legendary critic Gael Greene samples the now-banned fromage.

Save for a waistband of yellow silk, he was clad wholly in that dead white which is known as fromage la crme.

It should be soft and flowing almost as languid Fromage de Brie, indolent and melting on its couch of straw.

Grandpa and you playing Moscheles' Hommage à Fromage, or something like that, is my earliest and most revered memory.

Maint bon tonnel de vin, Maint bon bacon (cochon), maint fromage à rostir.

This class of Blue or marbled cheese is called fromage persillé, as well as fromage bleu and pate bleue.