It would be easy, in spotting a downy, barrel-shaped Chaource, to confuse it for double-cream Brillat-Savarin. I’ll admit I’ve done it several times before, and Lionel Dosne of the Ferme des Tourelles quickly reassures me I’m not the only one.
Come with us to experience French life beyond the cliché. Magazine – Events – Experiences
Would you like to work with our team?
Wherever you live, if you’re a francophile or French and you’d like to join our team of Contributors then we’d love to hear from you – check out oursubmissionspage. We’re also constantly seeking savvy interns – please check on availableinternships