February 26, 2008
Le Pic de la Calabasse and Pérail du Larzac
This week's Fête du Fromage consisted of Le Pic de la Calabasse and Pérail du Larzac.
Le Pic de la Calabasse was sublime!
This fromage de montagne is named after the 7,000 foot peak, la Calabasse, in the mountains othe Ariège Pyrénées. Le Pic de la Calabasse is an artisanale, unpasteurized cow's milk cheese that is aged for at least four weeks in wooden molds. Its flavor is similar to, but a bit more pronounced than Bethmale. The cheese is pale gold in color and very smooth and buttery. It has a mildly tangy aroma and nutty, fruity and slightly salty flavors that melt in your mouth. Its flavors would be perfectly complimented by a glass of light red wine.
The Coopérative Fromagère des Bergers du Larzac produces the round Pérail du Larzac. It is made from the unpasteurized milk of sheep that are raised on the limestone Larzac plateaux in Aveyron. This is a lovely little cheese with a creamy, velvety texture that was both sweet and slightly salty. We absolutely loved it!
It was so smooth and easy to savor, especially spread on some French bread and accompanied by a glass of Saint Chinian red.