Today we had our annual dégustation de fromage in class. Thanks to all of the families who provided grapes, apples baguettes and cheese, as well as the always wildly popular apple cider. I brought in three types of cheese for the students to enjoy, a Brie, a Roquefort, and a Chèvre, so we could try a cheese made from cow, ewe and goat milk. The Brie is always popular, as is the chèvre. The Roquefort is more daunting since it is a sheep's milk cheese and has a lot of green mold running through it. Only a half dozen students were brave enough to try it. One of those actually loved it, I think the rest will stick with Brie going forward.
Looking ahead, when we come back from Spring break we will continue in Chapter 5 of Bien Dit, which focuses on pass times and sports. We will finish up the year with Chapter 6, which focuses on food and dining out. I find it odd that a FRENCH textbook waits until chapter 6 to address this all important subject. But it will be a nice way to end the year.
It will be hard to say goodbye to this always entertaining, bright and sweet group of students!