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Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

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Chèvre – goats’ cheese – is produced all over France, although more than a quarter of that country’s large annual production comes from the south-west. The most superior chèvre is said to come from Poitou and the Vendée, where goats are kept for their milk rather than their meat. Goats are to be found everywhere in France, however, where they are called les vaches des pauvres – poor men’s cows – though they produce only 4