Pascal Beillevaire, a producer of dairy products and an affineur of farmhouse cheeses from French and European farms will be coming from France for a Raw Milk Cheese Dinner set for March 23rd.
Today Chef Cal received a shipment of cheese to begin planning the menu around. 200 producers send more than 400 cheeses to the ripening caves of Pascal Bellevaire and Cal received about 30 of those varities. Chef Cal & Chef de Cuisine Christophe sat down to taste and be inspired, so far the standouts are;
Correzon, goat cheese, Limousim
Blanc Bleu de Rizet, goat cheese, Auvergne
Pays de Retz, cow milk, Loire-Atlantique
Coeur de Berry, goat cheese, Normandy
Brin d’Amour, sheep milk, Corsica