Savoie is one of France’s foremost cheese regions, with such names as Tomme, Saint Marcellin, beaufort and of course Reblochon, the King of the local cheeses.
Raw chocolate is made from unroasted raw cocoa beans, which are never processed at temperatures over 42 degrees. It is a relatively new trend in France.
The General Agricultural Competition was held during Paris’ annual Agriculture Fair earlier this year. For the first time ever, the jury was asked to evaluate a new category: jam.
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