A Frenchwoman, a distinguished woman in a rather masculine universe… Virginie Dubois-Dhorne has just won the world competition for the best cheese maker.
And, well before shaking the rattle of personal glory, she prefers to evoke
"the work carried out upstream by the craftsmen, and the opportunity to promote a profession".
In Arras, the chefs are familiar with the La Finarde cheese dairy, which is also present in many local markets on weekends.
So little time for a Sunday lunch, but Virginie gladly gives advice on how to prepare an aperitif - fleur de tête de moine, tome des Bauges, mimolette and nutmeg, old sbrinz… - or a platter.
After an invigorating meal,
"the goats, the sheep with raw or artisanal milk, which have character, allow you to indulge yourself without eating too much. I also like,
she says,
the old Comté, the farmer's Brie de Meaux. for its lactic and tangy side, a little Herve or, my favorite, the Saint-Nectaire which goes by itself, because it is a cheese that
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