Sunday afternoon: Upon returning from a weekend in Berry , a region in the center of France, I spread my "bounty" on my kitchen table: six large farm eggs, four farm yogurts in glass pots (only culture and whole milk, absolutely no additives), non-pasteurized "creme fraiche", honey bread, a fabulous baguette, and five different types of goat cheese such as the well-known Valencay , the pyramid shaped one with the label on top, made a few kilometers south from Selles sur Cher, where I did my food shopping ...Once at home we tasted the cheeses with the bread and a glass of cold Sancerre (white wine made in the upper part of the Loire with sauvignon blanc grapes, a very good match for goat cheeses).
Miamm...
No comments:
Post a Comment