Another week. Another goat's cheese.
This is the fifth week in a row that I've tasted a fromage de chèvre for La Fête du Fromage.
Why so many goat's cheeses lately? Well, they just seem to be everywhere.
They come so many interesting shapes and sizes, and in all sorts of tempting textures and stages of affinage, I find that I just can't resist them.
And the most recent discovery, la Bonde de Gâtine, has proven itself to be irresistible!
La Bonde de Gâtine is produced on small farms in the marshy Gâtine region, in the picturesque Poitou-Charentes. It takes a full 2 liters of unpasteurized goat's milk to make one little, drum shaped cheese. A fact that is unmistakable when you bite into its ultra rich, dense, chalky and finely textured pâte.
A pleasant, fruity tang hits your taste buds first, followed by hazelnuts and a fair amount of saltiness. The crust is lightly sprinkled in ash and allowed to develop a layer of natural, edible mold during its 1-2 months of affinage, resulting in a sometimes fuzzy, blue-grey, wrinkly appearance.
This is a cheese to savor. Slowly.
It is so luxurious and full-bodied that a small morsel goes a long way. La Bonde de Gâtine is one that you must try!
Enjoy with a dry white wine such as Sauvignon Blanc or Chardonnay, or a light red such as Beaujolais.