" choose three others: creamy St-Félicien, which is so ripe it quivers at the slightest movement; brebis corse, a Corsican speciality made from sheep’s milk and rolled in rosemary and thyme; a chèvre—not too dry but tasty, I specify. A lot of the sec goat cheeses have a powdery texture, which I dislike, whereas the younger chèvres can be milky and a bit tasteless. He recommends the small discs of Picodon from the Drôme region. There might be six bakeries on Rue Montorgueil but I’m also particular about where I go for bread. "

― , Almost French: Love and a New Life in Paris