French life and cheese! How to cut your cheeses correctly.
So, you’re in a French restaurant or a French home and the cheeseboard is passed to you. Do you know how to cut the cheese?
What’s on the cheese board this week? Lou Claousou
Well, here’s an unusual cheese for you. Lou Claousou – a raw sheep’s milk cheese from the Occitanie region in the south of France.
What’s on the cheese board this week? Mothais sur feuille
Mothais sur feuille is one of our favourite goat’s cheeses and it makes a regular appearance on our cheese board.
What’s on the cheese board this week? Olivia Fermier
Goat’s cheeses are at their best at the moment and this little cheese that we bought yesterday at France Fromages in Tours is wonderful.
What’s on the cheese board this week? Le Bouchon de Sancerre.
Tiny little goat’s cheeses that ressemble a cork – Les Bouchons de Sancerre.
What’s on the cheeseboard this month? Reblochon
Definitely in our top 10 favourite cheeses. Reblochon is a washed rind, raw cow’s milk cheese made in the Savoie area of France.
What’s on the cheeseboard this month? Langres
Langres – a washed rind cheese that has a wrinkly orange appearance and takes its name from the Langres plateau in the Champagne region of France. It’s one of our absolute favourites and is not for the fainthearted as it has a strong farmyardy aroma and a slightly sour taste – delicious!