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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. O …

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 ing …

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 sampl …

For the purests out there..... Avert your eyes! I am changing this recipe!4-5 tomatoes, big1 bunch of curly-leaf parsley4 garlic cloves100g breadcrumbs80-100g Tomyere, greated (can substitute with any of the cheese options below)Olive oilSaltPepper- Preheat oven to 180degress - Finely chop the parsley and garlic. - In a bowl, combine parsley, garlic, tomyere and bread crumbs and set aside. - H …