March 18, 2008

La Fête du Fromage - Brebis Frais and le Bouchon de Chèvre

We tasted a soft, earthy Fromage de Brebis Frais and a deceptively strong Bouchon de Chèvre this week.

The Brebis Frais comes from a sheep farm in the Corbières whose cheese we've tasted before. In January we tried their sublime Brebis des Corbières, so I was excited to try another cheese from their farm.
This cheese was frais, meaning fresh, thus the flavor was mild. At first bite it was very soft, then as the flavor developed it became tangy and sweet. We loved it! It was a dewy, dense little disk that had a grassy, fresh aroma.
An all around very friendly cheese.

Wine from the same area, the Corbières, would pair well with this cheese.

This flavorful little goat cheese is named for the object it resembles, a wine cork - a bouchon. (which can also mean a cap, a plug or a traffic jam - go figure)
Le Bouchon de Chèvre was commonly referred to as le Bouchon de Sancerre, until it became clear that people were confusing it with an actual Sancerre wine cork, so the cheese's name was changed to le Bouchon de Chèvre. It hails from the region around the town of Sancerre, in the gorgeous Loire Valley.

To achieve its small cylindrical shape, the curds are wrapped in linen and placed into little cork shaped molds to age for at least seven days. It had a smooth texture that was oozing a bit around a blooming, white crust and had a heady aroma. It made for a very smelly kitchen! The flavor was difficult to describe: hints of sourness that became spicy on the tongue and an undertone of wine or marc. This was an excellent cheese!

Avoid red wine, instead have a glass of Sancerre wine with le Bouchon.

blooming exterior

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