Julien, French teacher and expert on French cheeses, will help 10 lucky students find out all about French cheeses: how they are made, how long it takes to make them, what different kinds there are, where they are made, and last but not least what they taste like!
They will find out about:
La présure: a milk curdling agent
Le caillage: curdling
L’affinage: maturing
La faisselle: a very fresh cheese, a little bit like cottage cheese
Les fromages à pâte molle: soft cheeses
Les fromages à pâte dure: hard cheeses
Les fromages de lait de vache: cow’s milk cheeses
Les fromages de chèvre: goats’ cheeses
Les fromages de brebis: ewes’ cheeses

If you wish to find out more about the cheese workshop or any other event organized either by Alliance Française de Bristol or Alliance Française de Bath, click here…