Yesterday I had a glance at my little book that contains the list (alphabetized of course) of each and every French cheese I have tasted thus far for la Fête du Fromage and realized that the number has now surpassed 100!
110 to be exact.
There are so many that I am completely and utterly smitten with; Langres, Tomette des Corbières and Tomme Périgourdine to name a few.
Now I have a new love. Cabretou.
Perfectly aged, and with a luxurious flavor to die for, Cabretou is made from pasteurized goat's milk and produced in the picturesque Ariège departément where it is matured in caves for 18 months.
This cheese is magnificent! Rich and substantial, with a gorgeous creaminess that I fell head over heels for. It has a dense, meaty texture and an ultra smooth flavor with no acidity whatsoever.
Cabretou has a very slight, tangy fragrance and a hard, amber colored rind that I cut away before eating.
We tasted it with a glass of Minervois white, and some white Gaillac would also be good.