|A winding path to get our cheese|
|Waiting for a ride...|
The goats live outside in the Summer and indoors in the Winter and they are milked each and every morning. Happy goats. We came home with two cheeses - a fresh crumbly one with herbs and pink peppercorns (that had been made that afternoon with the morning's milk) and a runny one that had been matured for about three weeks.
Perfect for a Salad de Chevre Chaud...
Or just on fresh bread, bought that morning from Le Bellier - the best artisan boulangerie in La Clusaz