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Recipe: Flemish beef and beer stew
This hearty dish featuring French pain d’épice (spice bread) and gnocchi is sure to warm you up during the cold winter months
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Veggie burgers and plant-based sausages: French farmers and consumers react to name ruling delay
The EU failed to reach final agreement to draft rules governing plant-based naming
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Winegrowers outraged by €0.01 bottle of wine in French supermarket
Lidl claims labelling error but local farmers’ union says it threatens local production
Artisan cheese of the month: Crottin de Chavignol
The aroma is unmistakeably ‘goaty’
First granted the prestigious AOC label of excellence in 1976, the Loire Valley’s crottin de Chavignol is made with whole goat’s milk and matured for at least ten days.
Its fat content is 32% and each small, roundish cheese weighs around 60g.
The cheese offers an infinite range of flavours and textures depending on the degree of ripeness, meaning you can find a version suited to your taste, from fresh and light to more mature and poky in flavour, or from soft to hard.
You can eat the whole cheese while it is young but the rind on older goat’s cheese tends to firm up. Very nice accompanied by a local Sancerre white wine.
