From one season to another


Within the next couple of weeks, around the beginning of November, production of these delicious goats’ cheeses at Mas Rolland will stop for the winter – we’ll miss them, and we may freeze some for the occasional treat over the next few months.  For now, we’re still enjoying eating them with the last of the summer cops – stir-fried red and green peppers that we’re still picking from the garden – and the autumn crop of local Lucques olives, grown by a friend and sold, like the goats’ cheeses, in the village shop.

8 thoughts on “From one season to another

  1. I didn’t know you can freeze goat cheese. Your salad looks delicious. I’ve got loads of peppers coming out of the garden. I’ll have to try that, but the goat cheese won’t be as good as what you can get.

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