Don't get me wrong, I adore salt. (especially Brittany butter packed with crunchy salt crystals)
And I think that a good sprinkling of salt enhances the flavor of most cheese.
But the excessive saltiness of this Brebis Férmier that I bought from my favorite cheese guy at the Olonzac market the other day was a bit over the top.
So much so that I found it almost inedible. Almost.
Because I loved everything else about it.
Brebis Férmier is an unpretentious, unpasteurized ewe's milk cheese that is produced in the Aveyron. It has a supple, dense, chewy texture and other than the heavy salt, I loved its subtle nutty and mushroom flavors.
And the eau de barnyard parfum makes it impossible to forget that this cheese comes straight from the farm.
A hearty red such as Marcillac or Gaillac would be a good wine pairing.