July has been a good month for my sourdough breads. I bake two loaves every other week. Lunches are often simply bruschetta and vegetables leftover from previous night’s dinner. One of my favorites is made with sautéed chanterelles, topped with Brique de Brebis — a French Basque cheese made from sheep’s milk. I buy it at Formaggio Kitchen’s Kendall Square store.
It pairs beautifully with Villa Creek’s Rousanne.
