Here’s to a fat guy in every respect: the entire cylindrical pieces weigh up to 6 kilograms and the ivory coloured pâte contains at least 50 percent of matière grasse, in other words: fat, and so I guess it’s what Americans would call a devilish sin (or even a threat to homeland security). To French people and other cheese lovers it’s one of the rare, expensive yet popular AOC products made of sheep’s milk, a native from the Béarn and Basque […]

Categories: Cheese University, France, good food • Tags: Cheese, Food, France