Such was the case when I tasted this little cheese.
One whiff of the sweet, yeasty aroma of le Lacandou and I was smitten. Then I took a bite and let it melt on my tongue.
now this is my kind of cheese!
I just love this little man (M. Lacan, I presume) with the sheep necklace, holding two cheeses aloft
Le Lacandou is an unpasteurized sheep's milk cheese that is made following traditional artisanal methods. It is produced in Sévérac-le-Château, in the northern Aveyron and was named after its producer, the farmer Monsieur Lacan.
The word on the label, fondant, means melting. And this cheese is definitely fondant! Its soft and yielding interior is held together by a little, waxed cupcake wrapper - as soon as I peeled it off, it oozed all over.
The period of affinage* is only about three weeks long, so it had a young, grassy and fruity flavor that was neither too mild nor too strong.
Le Lacandou is truly sublime. No doubt about it.
Pour a glass of Côtes du Roussillon or a Crozes Hermitage to enjoy with this cheese.
- *affinage (AH-fee-nahj) - The craft of maturing and aging cheeses.