Sheep’s milk cheese includes Brin d’Amour, Brick sheep Brocciu the Etorki.
There are different kinds of fresh cheeses mainly made from cow’s milk. Today we will look at a cheese made from goat’s milk: chèvre frais. In Corsica, these are called Broccio or Brocciu (and may also be produced from ewe’s milk – brebis frais). This name comes from the deformation of Brousse in Provençal language, […]Continue Reading... Comments Off on Chèvre Frais
This cheese from the Basque Country and the Béarn province takes its name from two places. The first is the Ossau Valley and the second is the Iraty forest. It is a an uncooked, pressed cheese made from sheep’s milk. The manufacture of this cheese is often artisanal, often made in a cottage. This […]Continue Reading... Comments Off on Ossau Iraty
After almost 50 years of living in North America, I see from this distance, the decline of the influence of French gastronomy in France. After the Second World War, the French wanted to imitate the Americans and encourage intensive agricultural production in defiance of the cultural values of our agricultural heritage. Americans generally react much […]Continue Reading... Comments Off on Artisanal Cheese: Point of View
During several years in Germany, I discovered a cheese that looked like a kind of French cheese, but was finer than the traditional white cheese that I knew in France. The Germans call it Quark cheese (pronounced Kvark). At one time, I found some in Canada, but it did not have the texture and taste of […]Continue Reading... Comments Off on Quark
La Madelaine is a cheese made from pasteurized sheep’s milk, and has a soft and flowery rind. Its farmer’s aromas are fine and delicate, in the mouth. The cheese maker, Marie-Chantal Houde, has combined the personality of the cheese with a woman’s name: Madelaine. It is by digging into her roots that she found Madelaine, the […]Continue Reading... Comments Off on La Madelaine
Brebis du Lochois is a small cheese weighing 150g, with a diameter of 7cm, made from sheep’s milk. It is a soft cheese with a bloomy rind and a buttery flavor. The best time of tasting is from April to October. The Sheep cheese of Lochois pairs very well with Riesling or Muscadet.Continue Reading... Comments Off on Brebis du Lochois
Banon cheese has been consumed since Roman times. Legend has it that the Roman emperor Antoninus Pius died of indigestion from eating too much Banon. It was appreciated in the Middle Ages and closer to us in time, Jules Verne loved to savour this cheese. Banon is a cheese made from either goat’s or sheep’s milk; it […]Continue Reading... No Comments.