Taste France Magazine - A little bit of French Touch in your kitchen

In search of Saint Nectaire cheese

For five generations, the Bertinet family has crafted farmhouse Saint Nectaire cheese from unpasteurized cows milk. The cheese with a grayish rind has become one of the best symbols of France. An interview and quick tour of the cheesemaking operation with Patricia Bertinet and her son-in-law Nicolas, who is poised to take the reins.

ARTICLE

Not truffle, but rather truffles!

20 min

RECIPE

Raclette cheese sandwich with cornichons

ARTICLE

Wine O'Clock: Two Worlds

35 min

RECIPE

Apple Roses Dessert

The essentials

Wine and spirits

Apple Roses Dessert

Christmas is in the air. If you want to try a beautiful dessert without much technicality, here is a super nice recipe of apple roses. There is a reason why everybody loves apple roses: the presentation is pretty and original, the recipe requires very few ingredients and it's much easier to make than it looks! Perfect to impress your guest during this festive season without spending hours in the kitchen !

FACTS

France has a different cheese for every day of the year. Actually it is much more than that.

Label Rouge

The Label rouge is a French quality label that applies to products that have been produced or prepared in a way that ensures a superior quality over other similar products.

Traditional Speciality Guaranteed (TSG)

This label is granted to products made using a traditional recipe or production method.

Protected designation of origin (PDO)

For a product to be granted the Protected Designation of Origin label, every stage of its production, processing and preparation must take place in the same particular region.