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After over 6 months spent in Iberia, we returned to France this week. Our first mission was to find some French cheese and Bread.
We were tied to shopping at a hypermarket due to commitments (Contrôle Technique). Being in Basque Country, there was only one way to go, and that was Regional, of course. But which example of Basque cheese, and whether to buy Cow or Sheep, or mixed milk? Raw, or pasteurised? So many decisions…
We settled upon a pasteurised sheep milk cheese. It was young, mild and soft. Paired excellently with the locally made wine jelly – from sweet white wine, with walnuts, and a sourdough baguette.
We washed it down with a Basque beer.
It is so good to be home! 😀
by crooked_woman