Articles written by
Paola Westbeek is a journalist who focuses on French food, wine, and travel. Her work has led her to every delicious corner of the French hexagon, and she is a regular contributor to FRANCE Magazine and culinary columnist for French publications En Route and French Property News.
Wheys Less Traveled: Jærosten And The Great Norwegian Cheese Reawakening
Norway’s recent cheesemaking renaissance started with Jærosten, a raw milk, Alpine-style cheese.
A New Wave of Dutch Cheesemakers Branches Out Beyond Gouda
In the Netherlands new generation of cheesemakers has been looking abroad and making it clear that there’s more to Dutch cheese than edam and gouda.
The Dordogne: Cheese, Wine, and Art de Vivre
In the bucolic Dordogne region of southwestern France, appreciating what’s on your plate or in your glass is elevated to an art form. And it all starts in the hands of dedicated producers.
The Winding Road to Gold at Mondial Du Fromage
World’s Best Cheesemonger Virginie Dubois-Dhorne traded academia for affinage Photographed by Hans Westbeek Dedicating her life to curds was the last thing Virginie Dubois-Dhorne had in mind when her husband asked her to help out at his cheese shop. In fact, when she married Jean-François—a political science graduate turned cheesemonger and affineur—she was in the […]
For a Taste of French Life, Savor the Apéro
Short for apéritif, which refers to the actual drink, the apéro is the ultimate way to escape the daily hustle and bustle and shift into relaxation mode.
Cake Salé with Goat Cheese, Zucchini, and Green Olives
Cake salés are delicious cubed as part of an apéro, but you can also serve a slice for lunch with soup or a green salad dressed with a mustardy vinaigrette.
Gougères
Gougères are made with a classic French pâte à choux. Any hard cheese such as Gruyère, Emmentaler, Gouda, or cheddar will work well here.
Roquefort, Ham, and Walnut Madeleines
Madeleines come in myriad flavors. Though the sweet variations are most common, savory madeleines are often served as part of the French apéro.
