We’re not French, but we really like cheese. We make it from milk that smells of forests and meadows. We eat it fresh, fried, smoked, or dried; we eat it flavoured with caraway seeds or herbs, topped with honey, or sprinkled with pepper. The process is just as delicious as the cheese. You can visit a goat, sheep or cow farm and find out how milk gets from the fields and meadows to the cheesemaker. You’ll learn how cheese is made and how long it is matured, and the hospitable hosts will definitely treat you to their best products and maybe even ask you to milk a goat.