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Roasted Brussels Sprouts with Balsamic and Parmigiano ReggianoThere are two ways to do this recipe! 500-650g Brussels Sprouts (we normally just get a 500g bag) 2 Tablespoons Olive Oil 2 Tablespoon Balsamic Vinegar Salt, to taste Fresh Cracked Pepper, to taste 3/4 cup Parmigiano Reggiano, grated Option 1 Wash and rinse the Brussels sprouts. Peel the loose, outer leaves. Trim the …

Hello AbondanceTo make this cheese, raw milk is poured into a copper cauldron, which is heated to warm the milk. Rennet is added to coagulate the milk and, once the curds are formed, they are cut and re-heated to a higher temperature before being cut again by hand. Then, using cheesecloth, curds are strained and placed into molds, which form the iconic wide wheels with concave sides. …

Pâté du dimanche au foie gras or Sunday pâté with foie grasThe history of Lucien Georgelin pâtés begins 40 years ago, when LucienGeorgelin himself prepared his pâtés in the winter after making his jams in the summer. Discover our delicious range of traditional pâtés prepared as in the old days on the farms. The Sunday pâté is one of our flagship products, it is made from high quality in …

Sable de WissantThis interesting looking cheese is created from cow's milk and produced in the heart of Boulonnais, north-west France. Sable de Wissant has a supple, creamy paste and the rind has been brushed with wissant white beer. It is rolled in breadcrumbs, which captures the aromas of the beer and releases them each time you eat it. As sensational cheese to pair with beer or samp …