All things cheese in France

Saturday, 7 September 2013

Vive le Terroir

A very interesting article called Vive le Terroir in the NYTimes recently by Steven Erlanger discusses the idea of French terroir as it exists today here in this wonderful country.  Having just spent eight days in this very region on a Domaines & Terroirs Journey with a wonderful family eager to discover this very concept for the southern Causses, it was extremely timely.

Home of the Cathars, Templiers and some of the most beautiful villages in France, terroir in this region of ancient wine varieties and wonderful cheeses like Roquefort, Bleu de Causses, Pérail, Cabécou, Pélardon, Rocamadour, le Rouelle du Tarn from la Fromagerie du Pic and la Cardabelle from la Fromagerie de Hyelzas and safran, lamb from Quercy, chesnuts and walnuts, foie gras and all things duck, make it a region full of things to discover and terroir is everywhere.  (More on the Journey in later posts!)


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