About Goat Cheese

Goat cheeses undoubtedly remain a remarkable experience in the discovery of the richness of cheeses. The reasons ? Very distinctive shapes, taste and texture. Perhaps also because of their relative scarcity, given the proportion of “goats” compared to “cows”. Or because we have a predilection for cheeses from certain seasons, such as spring cheese, for example … Did you

The true nature of yogurt!

There is a growing number of claims and statements on the labels of food products. Especially on yogurt packaging: all natural , made from natural ingredients , no preservatives … What does that mean? Are these real arguments on which to base your choice of product? How do you know? To find out if the statements on the

Wine and Cheese Harmony

Here are some ideas and biases to simplify your cheese choices for your tasting compositions. Balance of power : in a wine and cheese pairing, no product should overwhelm the other. Equally, the marriage is usually successful. Crescendo : always start with the pairings with the softest cheeses, then work your way up to the strongest. Moderato : With

Greek yogurt… Greek style?

A trend, a fashion, a marketing coup? A bit of all of that. We can discuss at length and guess the exact origin of the product and the reasons for offering it, but the fact remains that this type of yogurt comes from a Mediterranean and Balkan tradition, from the r Regions in which we have

Raclette or fondue

The cheese called Raclette is now commonly found on the shelves of our cheese factories and grocery stores, more generally in the form of ready-to-use slices. This popular cheese has a rather old history, which goes back at least a few centuries: the origin of the term “raclette cheese” comes from the use that was

Brie or Camembert

Nowadays, the difference between a Brie and a Camembert is more diffi cult to define and therefore to explain. Traditionally or historically, Bries were in the form of round wheels weighing 1 kg to 3 kg, while Camemberts wheels were smaller, usually around 250 g. In the Bries family, however, there is a traditional intermediate format cheese,