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Meet the producers: Bulldog Bacon and Bangers in the Gers
British-style bacon, sausages, pork pies and Scotch eggs, with delivery across mainland France
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Recipe: French onion soup with Comté toasts
Make this classic French onion soup with rich beef stock, white wine, Madeira and golden Comté cheese toasts in this easy recipe for four
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How to cook cheese: Baked honey and thyme camembert with crudités
From a new cookbook featuring gloriously gooey recipes, we present a French classic for you to try at home
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.
