Enter any French cheese shop, especially in spring, and you’ll notice that the chèvre section is particularly robust.
"Delpeuch and her team make somewhere between 4,000 and 6,000 Rocamadours a day."
Wow! :)
The cheese sounds divine.
Fascinating! We live a couple hours away from Rocamadour and it’s on my list to visit. I’ve already tasted the cheese but it was fun to learn more about the production process…
That's great, Valerie! If you want to learn more about cheese, Emily is the one to learn from :) Here is her contributor page: https://www.myfrenchlife.org/t/emily-monaco
ITs so full of salivating info - miam :)
Jx
Coincidentally, Chaource is one of my other favorites, and I just tried Sainte Maure de Touraine and loved it!
I love Sainte Maure de Touraine too -- one of my favorites. But Rocamadour is very nice as well.
"Delpeuch and her team make somewhere between 4,000 and 6,000 Rocamadours a day."
Wow! :)
The cheese sounds divine.
Fascinating! We live a couple hours away from Rocamadour and it’s on my list to visit. I’ve already tasted the cheese but it was fun to learn more about the production process…
That's great, Valerie! If you want to learn more about cheese, Emily is the one to learn from :) Here is her contributor page: https://www.myfrenchlife.org/t/emily-monaco
ITs so full of salivating info - miam :)
Jx
Coincidentally, Chaource is one of my other favorites, and I just tried Sainte Maure de Touraine and loved it!
I love Sainte Maure de Touraine too -- one of my favorites. But Rocamadour is very nice as well.