10 min read

I had been in France for two days, exploring the famed craftsmanship and culinary scene of the French Alps with a team of French knife-makers, hospitably sharing their language, food, and countryside with me. Along the way, I had met a fair number of characters. But Within thirty minutes of meeting Jerome, a short-shorts-clad French dairy farmer, he had shown me his custom-engraved Opinel knife (his name on the handle), introduced me to his family, introduced me to his goats, and then put me to work milking said goats.

Frankly, I had never contemplated a goat’s udder before. Much less a full one, swollen with milk and herded by a friendly sheepdog (goat dog?) into an old stone barn on a banked hillside outside the town of Chambéry, France, nestled in the sheer, dramatically

See Full Page