When I was 20 I had this wonderful experience of "goats keeping" in Ardèche, a dry and charming region. There goats are the kings and queens; happy with the very tasty food they find in the bushes. I stayed there 1 year and a half: taking care of the goats, milking them by hand, making cheese. In fact, I learned to prepare the delicious "picodons", a little round cheese that is very tasty that you can eat in each state of its duration. You can find it either very fresh, creamy or completely dry. The cheese I made was so tasty that I was very successful in selling them on the village's markets. Then I did a few different jobs, and about 6 years ago I decided to quit my job of manager in a pharmaceutical company and do what really appealed to me: become a cheese monger. I started a cheese training for a year and was delighted. I am now working in the lovely "Fromagerie des Buttes Chaumont" and really happy of the change and to be able to share this with you!
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