Roquefort AOC, Pérail du Larzac, Bleu des Causses and Laguiole AOC are all produced in this here, as is my most recent discovery, Brebis du Larzac.
This week I picked up this little wedge of Brebis du Larzac from a cheese vendor who comes down from the Aveyron from time to time to sell his cheese at the Olonzac market.
What a discovery!
Brebis du Larzac has a natural, moldy exterior and melt-in-your mouth texture that develops after 6-8 weeks of affinage in humid conditions on the farm.
Soft, floral and honey flavors tickle your tongue as you savor each bite of this meaty, richly textured cheese. It has an elegant, round aroma, full of herbs and grass, that reminded me of Italian Pecorino.
A glass of robust, Minervois red paired perfectly with Brebis du Larzac.
Next time, I'm buying a bigger piece! Pin It
5 comments:
Hi Loulou!!!!
I'm writing again!
That looks like I should be able to slice some right off the screen! Brebis can be really good...
F.O.T.
Yahoo!
SO good to see you back. You were missed my friend.
wcs
brebis is sooooo delicious. I know you're surrounded by goats up there, but you should try this one if you can find it.
Brebis is just the best! It is perfect for nearly every occasion. So sad that sheeps' milk is not very common in the US, so we have nearly zero domestic production here. Have to keep buying the imported brebis and keep the sheeps' milk farmers in business in the south of France:)
Jill
I didn't realize that there is such a scarcity of ewe's milk cheese producers in the States. Fromage de brebis is one of my favorites!
Maybe you should start producing some? :)
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