May 22, 2007

La Fête du Fromage

Laguiole, Pyramide de Chèvre and Brique de Brebis

For this week's Fête du Fromage we tasted Laguiole, Pyramide de Chèvre and Brique de Brebis.

The enormous 80 pound wheels of Laguiole are made from unpasteurized cow's milk and aged for 6-12 months. It is produced by a sole cooperative, Jeune Montagne, on the Aubrac plateau and was given AOC status in 1961. The cheese takes its name from the village of Laguiole, where the famous knives are also made. Its texture is very moist, but crumbly and the flavor is buttery, tangy and rich.

The little ash covered Pyramide de Chèvre was pure bliss! Made of unpasteurized goat's milk, its chalky white, nutty interior melts in your mouth and turned the red wine we were drinking into ambrosia. Its size and shape resembles a Valençay, but was made locally by a fromager here in the Languedoc.

Brique de Brebis, made by Lou Pérac brand, is a pure sheep's milk cheese shaped into a little brick. It is a pasteurized cheese from Aveyron and available in most major supermarchés. The creamy interior oozes out when you cut through its edible rind, making it perfect for spreading on bread. This is a mass produced cheese but the flavor is delicate and satisfying.

Laguiole, Pyramide de Chèvre and Brique de Brebis

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Papadesdeux said...

I think you are going to have to give me a lesson in how to talk about cheese. :))

Loulou said...

I don't think so!
But you definitely need to give me a photography lesson! Your cheese photo is lovely.
And the "fromage de mouton" story is priceless!
Thanks for joining in la Fête.

Papadesdeux said...

If you would like to pop up to Montpellier and go to the épicerie that has the Karo syrup, I would be delighted to be tour guide. Not that you need one, but I would be delighted just the same. Just let me know and I will give you my schedule. Mostly I'm around except for 4 days in London the first week of June.

And to get you really interested... I'll give the the web site of said épicerie. It is practically reason enough in itself to live in Montpellier. You will be chomping at the bit.

IslandGirl4Ever2 said...

I just LOVE the way those cheeses fondent in the middle.. I am hungry now after visiting your blog..Take care and have a nice week..
A+ Leesa