September 17, 2013
September 11, 2013
September 03, 2013
On their farm "Lait p'tits béarnais" Fanny and her husband Jean-Baptiste are making cheese. From their own milk which comes from their own cows. And of course, for healths sake, it's a raw milk cheese. That's as simple and expectable as can be. But behind this unagitated describtion lies the most creamy and best-in-taste cheese anyone can imagine. And the story of a passionate couple, finding a way to make a living.
August 13, 2013
To make a good chillin' wine, it takes fruity grapes. Or apples. What I prefer - by all means - sometimes. Especially the cidre made at Bordatto, to me is real state-of-the-art. Its richness in colour and taste, the drinkability and the refreshment a bottle of the Bordatto cidre brut brings, is remarkable. Pascale and Bixintxo Aphaules affectionate reception at their cidrerie placed at Jaxu even makes the feeling stronger: This is a place to be!