Previous recipes
Fresh cheese
Normandy Silk
Norman milk from Isigny Sainte-Mère’s area is honoured by a worldwide reputation: its milk is succulent. The same popularity got its Chantilly whipped cream (available at HAMEL). But Isigny Sainte-Mère does not only produce milk and cream: ripened cheeses (extraold mimolette and Philippe 1er camembert) and fresh cheeses are part of its daily dairy production. Be introduced to one of their fresh cheese.
Ossau-Iraty
Ossau-Iraty, artwork from the Pyrénées
Since the beginning of time, as far as the Neolithic, pastoral activity and cheese production are part of the history of the Béarn mountains and Basque Country. And, already in the 1st century of our era, merchants, throughout European cities, were selling ewe milk cheeses, but probably not as much as today (3206 tons in 2005).
Recipe : Ossau-Iraty Pastexa
Espagne
Spain, cheeses and quinces
At the beginning of Spain history, there were the Iberians, the autochthones. Then, in 711, their universe was turned upside down by the Arabs who colonized it…until the Christians chase these last away in 1492. Today, Spanish culture is a fascinating and magnificent mixture of this historical heritage (Arabic, Jewish and Christian) that one might notice all around: historical monuments are legion, museums, gardens, new cuisine restaurants and World heritage sites.
Recipe : Tapas of tile and quince fo four
Gruyere
Transvolat nubila virtus - Bravery surpasses mountains
Bravery surpasses mountains
Recipe : Naughty bites
Gouda 4 ans
During medieval times, in 1139 precisely, the city of Gouda was already known. Infiltrated by easily navigable inland waterways, it was effortless for merchants – and clients – to get there. Consequently, it became an important commercial centre, a lucrative* cheese market.
Recipe : Gouda veal paupiettes (rolls)
Tomme d'Aydius Le Pic
In this village of Aydius, where a farandole of biblically engraved houses embellishes the mountain as would a ribbon of lace, live shepherds and fromagers.
Recipe : Crispy goat
