Yzeures-sur-Creuse, France

We spent the morning learning how Ste. Maure goat cheese is created. We toured a goat farm and learned about the dedication required to create artisanal cheese. We saw every step in the process each of which is strictly controlled by the family – from growing the crops that feed the goats to aging the finished cheese (called affinage I think). We even got the chance to tried some very old, dried goat cheese….I think that I can still taste it!

Sidney has been working to create Le Calabash cheese. He is refining a spicy coating to flavour the cheese. I am looking forward to tasting that one.

On the way back to Le Calabash, we stopped at the Abbaye de Fontgombault. It is one of the only places that you can experience Gregorian chant a full fledged, old fashioned mass in Latin at a fully functioning monastery. We missed the mass but got a chance to tour the beautiful grounds.

During the afternoon we made South African sosaties, chicken gateau and learned to butcher a whole fillet and leg of lamb.

For dinner we were treated to a wonderful meal at Restaurant La Promenade. The food was absolutely delicious and the setting was very comfortable – definitely not stuffy in any way.