There are so many reasons to visit the Languedoc-Roussillon. The stunning scenery, the Mediterranean beaches, the Cassoulet, the wine.
And the cheese.
Not quite sure why I never bothered to buy a little disc or two of Le Petit Camelot before this week, especially after falling in love with their cool-looking, snake skin textured cheese, L'Écu, a couple of years ago.
It's sold at various fromageries in Béziers, Narbonne and Carcassonne, and wine/olive/produits du terroir shops in the region, so I have had the chance numerous times.
Better late than never, I always say.
Le Petit Camelot is produced on the farm where I was able to source the goat's milk to make my own cheese last week. After tasting this one I'm convinced that they produce some of the most delicate, delicious and delightful fromages de chèvre in the Languedoc.
The flavor is that of soft, fresh milk, with a slight tang, well-balanced and not at all goaty. I envision it spread on some walnut bread and drizzled with some acacia honey. Or maybe stuffed into ripe tomatoes and sprinkled with some minced chives and garlic.
But it was superb on its own - simple and sweet. Enjoyed with a glass of red wine from just down the road.