April 19 (Part 1): Les Fromages

Ecole des Trois Ponts, Roanne France
Ecole des Trois Ponts, Roanne France

The picture above shows Mickeal, our chef, showing the regions for each cheese Two students (a mother and daughter) are holding the “puzzle map” which shows the different regions. Cheese is served after the main course with bread and (more) red wine before dessert is served.

For Lynn (Cheezywoman), who requested a list of the cheeses we are eating, I will go back to this blog entry daily to add to the list.

Ecole des Trois Ponts, Riorges France
Ecole des Trois Ponts, Riorges France

Sunday

  • Le Maconais
  • Le Brillt-Savarin
  • Le Pont l’Eveque
  • Le Romette de Lucciana

Monday

  • Le Reblochon
  • Le Selles Sur Cher
  • Le Comte
  • le Gaperon

Tuesday

  • Brie de Meaux
  • Lingot des Causses
  • Saint-Nectaire
  • Lavort

Wednesday

  • Fromage Blanc with sugar or jam

Thursday

  • La Buche de Boissy
  • Le Morbiers
  • Le Munster
  • L’Epoisse

Friday

No more cheese!

Other posts related to my time at Ecole des Trois Ponts

April 17: Lose Weight With the Paris Marathon. Gain Weight in Riorges

April 18: Here Comes the Food

April 19 (Part 2): Not Easy Being A Fish

April 20: Fully Immersed

April 21: France’s Influence On Jan

April 22: Final Dinner

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