A goat's milk cheese which may be eaten fresh or after a few days. It is made into cones on farms in Bourbonnais.

A semihard, mild drum of goat’s milk cheese with a grey rind made in dairies in the Massif des Aravis in Savoy. Best from June to November.

A goat's milk cheese which may be eaten fresh or after a few days. It is made into cones on farms in Bourbonnais.

A goat's milk cheese which may be eaten fresh or after a few days. It is made into cones on farms in Bourbonnais.

A goat's milk cheese which may be eaten fresh or after a few days. It is made into cones on farms in Bourbonnais.

This sounds as though it should be a goat's milk cheese, but it is a soft, round cow's milk cheese from the village of the same name in the Île-de-France. It similar to Brie and and has a mild, slightly fruit flavour.

"Our house." Our way, or in the style of our house. Home-made.

A crêpe from the Argonne in the Ardenne.