Etiket: cheese
the Cheese Fair celebrates its 40th anniversary
This Saturday 4 and Sunday 5 June, the Sainte-Maure-de-Touraine Cheese Fair will celebrate its 40th anniversary. Like every year, the inter-regional competition will bring together cheeses from all over France…
THE VOICE – Jean Palau: the fairy tale of the La Llagone cheese maker!
Jean Palau is our guest to retrace his exceptional adventure from his farm in Capcir, his blind audition in The Voice, his journey to the semi-finals and the release of…
Circuit Bleu – On the flavor side, with Marie Chapuis, president of the Union of Auvergne Cheese Producers
With Marie and lots of guests, this morning, we discovered this association, the union of cheese producers from Auvergne. the guests : Eugenie Schaff…treasurer of the association with suggestions in…
gouda, the traditional Dutch cheese
Published on 05/18/2022 16:04 Update on 05/18/2022 16:06 France 2 Article written by J. Gasparutto, B. Catrice, F. Peeters – France 2 France Televisions On Wednesday, May 18, the 13…
Simon de l’Est’s blue cheese lamb burger recipe
The recipe from the book burger(Simon de l’Est, Les Editions de l’Homme, $30) Servings | 4 burgers Preparation time | 15 minutes Cooking time | 5 to 8 minutes INGREDIENTS…
a cheese … and above all a city full of surprises
Saint John the Baptist Church and its Entombment The church is in the Gothic style. The construction of the choir began at the end of the 12th century, the nave…
Discover the Rabot St Servais cheese dairy in St Loup
Yoghurt, butter, cheeses… the Rabot cheese dairy in St Loup treats you to its good products! He’s a young cheesemaker… Marton Rabot is 25 and it’s been almost 5 years…
ASPARAGUS with REGINA-style PESTO sauce, the freshness of asparagus combined with a pesto of sorrel and cheese…
ASPARAGUS WITH PESTO SAUCE Regina style A pesto like no other! A pesto made with sorrel, blue-veined cheese, cooked asparagus stalks to accompany white asparagus. Asparagus should not be overcooked,…
Jean-Emmanuel FRANCHINI, Alta Cima cheese dairy in Folelli
It was in fact surrounded by his parents that Jean-Emmanuel FRANCHINI embarked on this uncertain adventure at the start, which today gives him a lot of satisfaction… and also a…
Gastronomy: Chaource, the spring cheese
Published on 08/04/2022 16:37 Article written by E. Cornet, M. Petitjean, L. Bourdu, Drône Images: studio OG – Olivier Gobert – France 2 France Televisions The 13 Hours in France…
Champagne and white wines with cheese!
Cheeses, champagnes and white wines Contrary to French beliefs and traditions, cheese only very rarely goes well with red wines. And you will find yourself trying pairings of old Comté,…
DUO with GORGONZOLA, cornmeal and cheese for a simple and tasty Italian recipe
DUO with GORGONZOLA A duo that combines the flavor of corn with that of cheese, for a very simple and tasty recipe! To be served as a dish with a…
A traveling cheese maker, the Gourmet cheese dairy
It was a bit of chance that pushed Florence into the infinite world of cheese. “My husband sold shoes in the markets. One day, opposite, there was a cheesemonger.” She…
An award-winning sheep’s cheese in Argagnon
Jimmy Rover and his partner Mélanie live in Argagnon with 180 sheep that Jimmy takes care of. Our shepherd from Vielleségure a few kilometers from Orthez is not at all…
We cook with goat cheese
Kevin Domec has been a cheesemaker for several years in Bayonne Saint-Esprit at the head of the Assimans cheese dairy, named after his grandfather’s house in the high Pyrenees. Kevin…
discovering blue cheese from America
Published on 03/15/2022 17:42 Update on 03/15/2022 18:11 Article written by C.Guttin, K.Sullivan, B.Laigle – France 2 France Televisions Tuesday, March 15, the 13 Hours continues its soap opera to…
Cheese: the brousse du Rove, a specialty that is the pride of Provence
Posted on 03/13/2022 16:51 Update on 03/13/2022 16:52 France 2 Article written by C.Pain, C.La Rocca, N.Thevenot – France 2 France Televisions In the section “The small dishes in the…
Le Curé Nantais, a raw cow’s milk cheese created in the 19th century
This cheese produced from raw cow’s milk, born in 1880, takes its name from the meeting of a clergyman with a farmer from Nantes, Pierre Hivert, in Saint-Julien-de-Concelles, on the…
a cheese with legendary origins…
Originally a shepherd looking for love… From the name of Roquefort sur Soulzon, in the Aveyron and for good reason, this is where he was born. According to legend, in…
the most famous French cheese in the world
We have been making cheese since the dawn of time in Normandy. And it is enough to see the green and very greasy grass not to be surprised. This very…