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Home >> March 27, 2015 : National Day of cheese to celebrate the raw milk cheeses !



March 27, 2015 : National Day of cheese to celebrate the raw milk cheeses !


March is ideal for exploring all the cheeses in France. With the end of winter and beginning of spring arrive on ours tables cheeses from sheep and goat. The milk is tasty and more typical. Besides winter theoretically if we respect the natural cycles, goats and sheep do not give milk, so you should not find these cheeses, except tomes aged in cellar. From the February, try fresh sheep cheeses. For example, the AOP brocciu, this typical cheese from Corsica, is eaten alone as a cheese with a little sugar and baking. The Fiadone the lemon realized with this cheese is absolutely wonderfull, and more tasty than a simple cheese cake. In March, it’s also the arrival of goat cheeses like Selles-sur-Cher AOP or the Pyramid of Valençay AOP which will become even better over the spring and summer...
But also do not miss the Mâcon, goat Charolais picodon, the banon AOP the farm production resumes at that time. Of course, ask them from the farm with raw milk. They will be even better, more typical, and you will be sure that the environment is respected. Your cheesemonger advise you to find the one you’ll remember ... Better to eat a little less but feel the emotion of a moment of tasting.

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