Tomorrow's Cheese Today
My wife and I recently stayed a couple of days with American friends who have a magnificent manoir about an hour west of Paris, near Dreux. One of the highlights of our stay was a visit to a nearby chèvrerie (goat farm), Bois du Louviers, in Marsauceux. All is open, and one can observe the happy goats as they chow down and make the milk that will become tomorrow's chèvre frais and subsequent days' crottins, pyramides, trèfles (four-leaf clover shape), tomes, etc.
Today's Cheese Today
At the small shop, the final products are for sale, and they are the best I have ever had, particularly the chèvre frais (mixed with fresh chives from our friends' garden) and the lightly ash-covered trèfle. You can do almost as well in Paris at a really fine fromagerie, or at a good open-air market, but there's something about seeing and buying it at the farm that makes the taste seem better.