France

The French, I believe, have a great respect for the identity and diversity of their regions, but all the regions share a common approach to food – that you will eat and drink well, and that what you consume will be local, seasonal and traditional.

This is especially true when it comes to cheese, such as those made with goat’s or ewe’s milk, which will not be seen all year round, when made by the small artisan cheesemakers who would never dream of freezing or drying milk during periods of greater supply to be used in the ‘dry’ months. The enjoyment of cheese, particularly very fresh styles, is so much more satisfying at the perfect time of year when the animals are grazing and foraging freely, rather than trying to reproduce the flavours all through the year using stored or dried milk.