Goat cheese cuisine

2023-04-22T10:40:46.836Z

Highlights: Laurent Mariotte and his columnists Bons vivants, Ophélie Neiman and Yves Camdeborde will tour the goat France before going to the kitchen. Pierre Coulon, founder of the Laiterie de Paris and author of Bon savoir du fromage at First éditions, brings us his expertise. They will explain the best pairings in cooking with goat cheese and give simple and cheap recipes to remake at home, with amazing associations.

Brousse du Rove, pélardon, Valençay... It's the season! This week, we take out the goat cheese platter. Laurent Mariotte and his columnists Bons vivants, Ophélie Neiman and Yves Camdeborde will tour the goat France before going to the kitchen. Pierre Coulon, founder of the Laiterie de Paris and author of Bon savoir du fromage at First éditions, brings us his expertise. Does the territory have an importance in the manufacture of goat cheese? What cheeses should you have tasted in your life? What is the interest of protected designations of origin? And what are their differences? These are some of the questions they will answer. They will explain the best pairings in cooking with goat cheese. They will give simple and cheap recipes to remake at home, with amazing associations.