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Recipe: haricot bean, lardon and apricot salad with citrus dressing
A hearty summer dish using the season's ripe apricots
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France restricts free cadmium screening despite doctors’ warnings
Experts say criteria for patient inclusion is too narrow
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Labelling change for honey sold in France
The European ‘Breakfast Directive’ will bring changes for fruit juice and jam too
Artisan cheese of the month: Vacherin des Bauges
A local white Savoie wine is a great accompaniment.
Produced in small quantities to be eaten during the winter months, Vacherin des Bauges is a washed-rind, pasteurised cow’s milk cheese named after the Savoie mountain range on which it is produced.
During its two-week maturation period in the Aillon valley, it is wrapped in maple bark in order to maintain its round shape. The resulting cheese is in the Mont d’Or style, that is creamy and soft, oozing and with notes of mushroom on the nose.
Made by renowned artisan producer Fruitières Chabert, cheesemaker since 1936, it can be enjoyed either cold or hot (baked) and served with potatoes and meat.
