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Learning French: enhance your language and cooking skills with TV shows
How watching French cookery shows can improve your vocabulary and culinary techniques at the same time
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Recipe: Red mullet in an envelope
Baking red mullet in a sealed parchment parcel packed with herbs is an excellent way of retaining the delicate flavour and enticing aroma as it cooks
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Recipe: aubergine tartare with flat-leaf parsley salad
This is a super tasty alternative to steak tartare and a great side or appetizer, or serve as canapés for a crowd
Artisan cheese of the month: Brie de Melun
Stronger and creamier in flavour than Brie de Meaux
Although specific histories of certain cheeses are often inaccurate, Brie de Melun is widely acknowledged as the original Brie that was developed in the Ile-de-France region of northern France.
A soft cheese made in rounds with an average weight of 1.5kg and a diameter of 27cm, it is made from raw cow’s milk in the Melun plain in Seine-et-Marne.
Its ideal consumption period is from April to September after a 10-week maturing process.
The cheese has a fluffy rind and also comes in even stronger “Vieux-Brie” and “Brie Noir” forms.
To buy artisan versions of the cheese, in half or quarter-rounds, visit the Fromagerie du Dolloir in Chézy-sur-Marne.