The Tour de France traveled through a region where the gastronomy is heavily influenced by sheep Sunday, with stuffed sheep’s stomachs and Roquefort cheese just two of the local specialties. Cheese is so popular in the area that cheese soup is a specialty of Millau, where the stage began before taking the riders on a challenging route through the natural regional park of Haut Languedoc.
from The Daily Star >> Live News https://ift.tt/2uVCCJn
from The Daily Star >> Live News https://ift.tt/2uVCCJn