It seems that there has been some confusion.
Every summer a local goat's cheese maker shows up at the Olonzac market with their mouth-watering, seasonal offerings. I stopped by their stand last week and in the midst of the pyramides, wheels and crottins I noticed two square shaped cheeses. One I recognized as Fouettard Claquemolle, which I bought from them last July. I asked what the other one was called and the young woman replied, "Fouettard Claquemolle".
I told her that I had bought the other square cheese last summer and the man selling the cheese at the time had called it Fouettard Claquemolle. She insisted that the one I was currently interested in was le vrai Fouettard Claquemolle and the other one, the one we tasted last summer, is called La Lauze.
Whatever they're called, the one thing that these two cheeses have in common is that they are both divine!
Fouttard Claquemolle's inviting aroma is warm and nutty and it has a smooth, soft and chewy pâte that could almost be described as meaty. The flavor is well balanced with mild yeast and salt, earthy mushrooms and just a hint of goatiness, and there is a nice tang and piquancy on the tongue. The combination of the soft texture and lively flavor is truly delicious!
All three of the organic, unpasteurized fromages de chèvre that I've tasted from La Ferme de Roquecave have been amazing. While I have the chance I plan on tasting their entire range of cheeses this summer.
A glass of red wine from the Minervois was a perfect match to Fouettard Claquemolle.