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What’s on the cheeseboard this week? Le Maréchal
A delicious Swiss cheese made from raw milk, Marechal is one our favourites.
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What’s on the cheeseboard this week? Sablé de Wissant
France Fromages in the covered market in Les Halles, Tours has over 300 different cheeses.
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What’s on the cheeseboard this week? Soumaintrain
We’re particularly fond of soft cheeses. The smellier the better for us. Soumaintrain certainly ticks all the boxes.
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What’s on the cheese board this week? Chaource
Well. There’s Chaource and there’s Chaorce. You’ll understand what I mean if you get a really good one. This week we hit the jackpot!
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What’s on the cheeseboard this week? Vacherousse d’Argental
A new cheese to us this week. Vacherousse d’Argental – a rich, smooth and creamy cow’s milk cheese from the Lyon area of France.
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What’s on the cheeseboard this week? Sein de Nounou
The Sein de Nounou appeals to the rather purile British sense of humour. It’s a rather delightful local goats’ cheese from the Cher.
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Recipes from Le Tasting Room’s kitchen – caramelized endive & Maroilles tart
I was introduced to Maroilles cheese by my first French au pair Marie 22 years ago. She came from Tourcoing near Lille and Maroilles was her local cheese.
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What’s on the cheeseboard this month? Fougette au thym
Made from raw milk in the Haute Garonne department in the south of France, the goat’s have roamed freely among the garrigue (the dense scrubland found in Mediterranean regions covered with wild plants and herbs).
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What’s on the cheeseboard this month? Petit Troo
We were delighted to find a local cow’s milk cheese that’s produced just half an hour away from us. Petit Troo is going to make a regular appearance!
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What’s on the cheeseboard this month? Valençay
Valençay is one of the most famous cheeses from the Loire valley. A goat’s cheese shaped like a truncated pyramid the story goes that …
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What’s on the cheeseboard this month? La Couronne Lochoise
Made in the region around Loches, the pretty town in the Touraine region of the Loire valley, La Couronne Lochoise is a raw whole milk goat’s cheese in the form of a crown (couronne).
