We start another long flat stage in Carhaix, Finistère – from Finis Terreæ or The End of the Earth. Quaint. And long, and flat.
The cows to look out for here are the Pied Rouge and the Pie Noir – same as last two stages, so we should be able to identify them easily.
Breton (or Brittany) cows have travelled the world, credited variously with giving rise to Quebec Jersey cows in Canada, Guinea cattle of Florida and even St Helier breed sent to New South Wales via the Channel Islands. They produce high butterfat, yellow milk and butter and have a yellow tinge in their skin. A small cow which gave milk up to 18 months after calving they were popular with small land holders.
Three days in Brittany have left your cow-respondents with an enduring craving for crepes and cider. Luckily – we knew just the place to put our cravings to rest for a few weeks at least , Roule Galette in Melbourne with its traditional buckwheat crepes. We *tried* to order cows’ milk cheese fillings – we really did! But they didn’t have any so we had to have goats cheese (which is more traditional anyway).