The team time trial forced us to think creatively about vaches.
Just a quick post today as I need to get in as much skiing time as I can! It’s the TTT, a stage guaranteed to make us mourn the missing Euskaltel-Euskadis. Today’s course is 28km long and finishes on the Côte de Cadoudal. If the race guide is anything to go by, expect the Ps to bust out some false flats. Repeatedly. It is a time trial, after all – the definition of repetitive. Of the 2014 world championship podium placers (for what that’s even worth), current world champs BMC are at full strength however things will be tougher for silver medallists OGE, with three riders out of the Tour. Third placegetters Etixx-Quick Step will be no doubt be wishing they had the legs of powerhouse Tony Martin in the team today.
We’re still in Brittany, so will be keeping eyes peeled for that lovely Pie Noir. The fact that this one was actually photographed in Morbihan gives me hope…
I’ve had some tips from the lovely Songbirds on some Breton cheese that might be available more widely. Try looking for some Port Salut, a semi-soft cow’s milk cheese that Charlotte describes as “flavoursome but mellow”. If you haven’t reached your washed rind limit, Saint-Paulin might be a possibility. The tasting notes say “buttery, nutty”. Buttery nutty is one of my favourite flavours! Both cheeses were originally produced by Trappist monks. I wonder if they ever went on strike like those Benedictines?