March 25, 2008
In all its fragrant glory.
This is not your typical, wrapped up, perfectly round Camembert from a box.
This is a pure, lush, stinky Camembert made from the raw milk of six dairy cows that are kept by the Coopérative Cravirola, a small farm near Minerve . A young woman from the Coopértaive arrives each Tuesday at the Olonzac market with a glass case heaving with their luscious fermier cheeses.
I'm trying to slowly work my way through their selection, having already tasted their sublime Tomme de Maquis and the forgettable la Maquisarde.
The flavors of mushroom and hazelnuts were expertly balanced with hints of clean, green grass and wild thyme from the garrigue. It was gooey and velvety and melted in my mouth. As I savored each and every bite, I was really impressed by its depth and complexity.
The Camembert Férmier is a truly exceptional cheese!
We found the best wine match to be with wine produced here in the Minervois. We tasted it with an AOC red from the local wine co-op, les Trois Blasons, and with a white Muscat Sec from Domaine de Blayac.
It may well be the perfect cheese.