Petit Billy Fromage

Veteran cheesemonger Patrick Ambrosio on Petit Billy

As spring arrives we celebrate the arrival of the season’s chèvres. With the variety of aged, ash-covered, full-flavoured specimens, we sometimes overlook the beauty of a simple fresh goat’s cheese.

Petit Billy Fromage

Petit Billy from the Loire Valley is a stellar example – tart and creamy with a distinct lack of “goatiness”, it’s also the perfect foil for a host of other complimentary toppings both savoury and sweet; cracked black pepper, olive oil and herbs, fruit jams and honey.

Try it spread on a crouton, lightly grilled for half a minute, alongside a mixed green salad. A glass of Sancerre or Vouvray pairs nicely.

About the author 

Patrick Ambrosio is managing partner of the Village Cheese Merchant in Rockville Centre, NY.

Taken from our sister magazine France Today.


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