One of the trio of cheeses that I picked up last November in Gascony got overlooked. Lost in the shuffle. Disregarded.
Ironically it was the favorite of we three tasters.
I think that after four days of canard, butchery education, Armagnac, fritons, the stunning scenery of Gascony and the enthusiasm and inspiration of Kate Hill, I was lulled into a blissful stupor. Obviously I'm still recovering.
But I can't wait to return.
Brebis Férmier de David is sold by a special fromager in Eauze who handpicks artisan and small farm produced cheeses from the Béarn region of the Pyrénées.
If I had to come up with one word to describe this unpasteurized ewe's milk cheese it would be lusty. The full-bodied, almost sharp, concentrated flavor is pure heaven on the palate. It has a flaky, crumbly texture and smells of fresh ewe's milk and grasses.
A bit like an aged Pecorino Romano. I loved it!
And enjoyed with a glass of 100% old vine carignan from the Minervois, it was even better.
Here's a very different Brebis Férmier from Aveyron that I tasted last summer. Pin It
5 comments:
sounds delish.... is the photo of your house? BEAUTIFUL!
Just looked at your link -- yes some "brebis fermier" from Aveyron are a bit too sheepy or farmy! But generally they are good...
maria
No, that is Kate's house. Wish it were mine! It is beautiful.
Betty
There are some fabulous cheeses from Aveyron!
That particular one was quite salty and strong. Usually I like strong, but the salt was overwhelming.
I love sheep's milk cheeses. I just found a source for fresh farm milk.... cow, yes, but still, the potential for trying so simple cheese-making...
Katie
Let me know how it goes! I just picked up some goat milk yesterday and am making some cheese tonight. I'll let you know how it turns out.
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