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Proscuitto wrapped goat's cheeseProbably the quickest tapas, entree or accompaniment to a salad ever made! I've had guests describe it as a little meaty Croquette. Always a winner! Ingredients: Olive Oil Proscuitto (you could use Pancetta for this too) Cabecou or Bouchon Optional: Rosemary or thyme with honey - With a slice of proscuitto, wrap it around or roll it up (depending on …

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 …