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 (...)
