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Published 2024
Many of the recipes in this book call for cheese of one kind or another, either in the cooking, or eaten quite simply, raw, at the end of a meal. But it is as well to remember that the South-West is home to some of the finest cheeses in the world, ranging from the Cantal/Salers/Laguiole varieties made from cows’ milk to the ever-popular Roquefort and the hard Pyrenees varieties made from ewes’ milk, not forgetting the countless kinds of goat cheeses, some made industrially and others direct