A quick publication today. I am seeing life through a single eye, due to eye surgery (one done, one for the end). It is not supposed to spend a lot of time on the computer during the first week, Neith, is it allowed to drive? Then, write one of my usual publications, which requests research and/or visits to places.
This feels like a blockade again, except that I don’t have to complete a form every time I want to get out of the door. However, nothing keeps me away from the blog for a long time.
The last day was the Journée Nationale du Fromage (National Cheese Day) in France. This happened to me, but since cheese is a daily gift, there is no reason not to celebrate it at any time. And moderration, well understood. This week, I have gathered a compilation of my previous publications about the cheese, as early as it dates back to 2010, the year I started the blog. Bonne Tegustation!
France produces approximately more than 1,000 different varieties of cheese, depending on how the topic classifies. This is at least four times more than the number of Gaulle caused a country to be ungovernable.
Your favorite cheese? It seems to me to dissipate: a Maroilles, some of the strong Corsican goat cheeses or a good laguiole (not different from Cheddar, but with its own distinctive taste).
Here is a choice and a mixture of the relationship of publications with cheese.
How should you cut different varieties and cheese shapes? A guide through the minute label field.
Cheese label
A trip to the city of Roquefort and its famous caves to discover how cheese gets its blue veins.
Roquefort
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