I forgot to mention yesterday that, unbeknownst to most, cheeses have a season too. If you are lucky enough to live in a place where fresh, unripened, raw milk cheeses are legal for sale (not Quebec) you can look forward to fresh goat cheese in the coming weeks.

If like me, you only have access to unpasteurised cheeses that are aged at least 64 days, then you will have to travel to Europe for a bite of creamy, spicy, fresh goat cheese. Or you can eat aged goat cheese: however, beware which you choose 'cuz they can be quite sharp.

All those fresh goat cheeses you see for sale throughout the year are -obviously- made from pasteurised and most likely frozen milk, as goats are not forced to produce year-round like cows. Is there a taste difference? It's not always noticeable, but raw goat's cheese has a grassier taste, and can be more piquant. Is it worth a plane ticket to France? Definitely!

If you happen to be in France for the summer and are craving blood sausages (boudin noir), you've arrived too late! While most pork products seem to lost their seasonality, good blood sausages are only available for sale from November to early May, and most brasseries and bistros follow these rules.

Bon app'!


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