cookbook

Cheese is not simply one course of a meal that comes between the main course and the dessert, as is generally the practice in France. It’s also a basic ingredient in fine cooking, and is the basis of many recipes, some of which may pleasantly surprise you. Finally, as food habits from countries around the world become more familiar and new eating habits develop, cheese is becoming more and more a part of diets, at breakfast and even as a meal in its own right.

Cooking with cheese is a culinary world unto itself. The possible combinations of flavors are numberless and the recipes are generally quite easy to follow successfully.

Naturally, cooking with cheese is an art that evolves throughout the year, in keeping with the seasons, following the natural rhythm of production. The recipes come from the different regions where cheeses are produced, and not from some industrial kitchen. Yet they can be inventive as well as traditional, reflecting the public’s growing interest in a cuisine that is an alliance between classicism and innovation.