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Goat Cheeses of France is the official US campaign for spreading the word on the over 3,000 goat cheese producers and about 60 dairy companies responsible for the exceptional quality, shapes, textures, and tastes of the Original Chèvre.
I’ve got a soft spot in my heart for the fromages de chèvre in all its many forms…
Savory cakes are one of the culinary delights I have fallen in love with in France, and I wanted to try my hand at making one here
For the compote, I deferred to my friend Amy, the mastermind behind Lemon Bird Preserves
Finally in receipt of the tangy Pico and classic Crottin de Champcol, the Accidental Locavore needed to come up with a good recipe for them…
This is a terrific year for apples, and there are literally thousands of them, ripe for the picking.
The sweetness of roasted cauliflower works well with the pungency of goat cheese.
A love affair with goat cheeses of France…
Sainte-Maure was soft-spoken, more fragile. He reclined on the couch in his gray fur coat and murmured in his sleep about a salad.
With its many wild herbs, Chartreuse is a perfect match for goat cheese, especially in an afternoon sipper.
If fresh chèvre is evocative of spring’s beginning, then aged chèvre is symbolic of summer’s end and fall’s beginning—rich autumnal hues replacing bright, brilliant summer sun.
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