French cheeses. No other country produces more cheese!
I have a number of clients who come on trips and say they love French cheese, but not goat cheeses. I have NO clients who leave us after a trip and haven’t found at least one goat cheese they absolutely love! It’s true 100% of the time.
We have some great insider experiences we’ve offered to “foodies” who want to explore cheeses. Below is a selection of carefully chosen goat cheeses from 3 local artisan producers, along with local figs, that we provided for a private lunch.
This begins our private visit to a very small local goat farm and artisan cheese producer. She makes the best fresh goat cheeses in the area. The flavor changes depending upon the time of day and also the season the animal is milked. Some of the cheeses are seasoned with herbs or peppercorns. Some are plain.
There are different goat cheeses made in each area. One of the best, and hardest to find in the US is Banon –a goat cheese wrapped and aged in chestnut leaves. We usually have this as a cheese course in a tiny auberge we go to. The texture of these cheeses depends greatly on its age.