There's a cheesemonger at the Olonzac market who has become a very valuable acquaintance.
While nibbling on some cheese samples at his stall one week we started talking and I told him about la Fête du Fromage. That was all it took for him to take me under his wing.
He now relishes in introducing me to something new or explaining in great detail what region or village the cheese comes from, who produces it, etc., all the while ignoring the line of customers as it builds up behind me.
Each week I struggle to translate the piles of information he flings at me in his rapid fire French. My note taking skills get better all the time.
This week he recommended le Crabot, an unpasteurized goat's milk cheese that is produced in the mountainous Ariège department in southwestern France, where it is aged for about 10 weeks in caves.
Le Crabot's buttery, nutty aroma is irresistible! And the flavor is even better; incredibly smooth and creamy with scrumptious notes of mushroom and hazelnut. Its texture is dense, chewy and very rich. And although its flavor is intense, it isn't strong, rather nice and well-rounded.
In case you haven't already guessed, I loved le Crabot! A glass of local red alongside only added to the enjoyment.