Météo
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| 46.1% |  | France |
| 28.7% |  | Netherlands |
| 5.6% |  | United States |
| 4.9% |  | Israel |
| 3.7% |  | |
| 3.2% |  | United Kingdom |
| 2.1% |  | Belgium |
| 1.1% |  | Germany |
| 0.4% |  | Canada |
| 0.4% |  | Switzerland |
| 0.3% |  | Ireland |
| 0.3% |  | Norway |
| 0.3% |  | Spain |
| 0.3% |  | Denmark |
| 0.2% |  | Sweden |
| Total des visiteurs : | 74249 |
|
Mentions légales Mairie de Bize-Minervois Responsable de la Publication : Alain Fabre Maire de Bize-Minervois Téléphone Mairie : 04 68 46 10 29 Hôtel de Ville 11120 Bize Minervois |
Bize actuel
Fontfresque dairy
Markets :
The goat curds are put in a mould in Bize, in faisselles where they drain. The first cheese produced is fromage frais, which can perhaps be tasted after only two days of maturing (with some salt, pepper and chives...). Jean-Paul Baudié makes flavoursome cheeses: fromage frais, half-mature, half dry, dry, with pepper or matured in wood ash.
You will appreciate this goat cheese, especially if accompanied by a glass of wine.
Must be tried!
Baudié dairy
Baudié dairy
Fontfresque dairy
Bize goat cheeses in the market.
Jean-Paul Baudié is a cheese-maker in Bize-Minervois.
You will find his goat cheeses in the shops in Bize, as well as in the markets: in Bize and the surrounding area.
You will find his goat cheeses in the shops in Bize, as well as in the markets: in Bize and the surrounding area.
Markets :
- Wednesday mornings in Bize-Minervois.
- Tuesdays in Olonzac.
- Thursday and Sunday in Saint Chinian.
- Saturdays in Gruissan.
Jean-Paul Baudié...
... is at Olonzac market every Tuesday morning.
The goat curds are put in a mould in Bize, in faisselles where they drain. The first cheese produced is fromage frais, which can perhaps be tasted after only two days of maturing (with some salt, pepper and chives...). Jean-Paul Baudié makes flavoursome cheeses: fromage frais, half-mature, half dry, dry, with pepper or matured in wood ash.
You will appreciate this goat cheese, especially if accompanied by a glass of wine.
Must be tried!
Special thanks to our translator, Sue Ackloo.
Last Updated (Thursday, 09 September 2010 10:01)