Goat, kid, he-goat, ram, ewe, lamb…

At a recent dinner, the thirteen-year-old son of a friend – whose name I will of course withhold – told me that his mistress had asked him to take up the names of the animals on the farm, and that he had named “ vachon” the baby of the cow…creative to say the least…

Would you be able to arrange the animals by family and by sex? Come on: goat, ram, goat, ewe, kid and lamb. Clue, there's one that cooks for seven hours, that we know, another clue, there's one that gives cheese, that we also know…as for the genealogy, I'll let you work a bit.

While waiting for you to return the copies, I wanted to celebrate on this Wednesday, April 27, the passage from the ram to the bull of course (it's to cover the tracks), but above all the return of goat's cheese. Because goats have a so-called "seasonal" fertility which causes fertilization in the fall and births just before spring. Who says birth, says breastfeeding, who says breastfeeding says milk, who says milk, says… fresh cheese.

So the end of April marks the return to grace of fresh, slightly matured goat's cheeses and the gustatory delights that follow. So rejoice, like everyone else, at the stalls of spring fruits and vegetables, of course, but rejoice, like the scholars that you are now, at the return of the Chavignols, Chevrotin, Rocamadour, Banon and other Chabichou…that you have been kind enough to prepare on a tasting tray in order to shine at your next dinner, no longer pass for goats and enjoy a bêêêêêêlle evening with friends.