June 23, 2010

La Fête du Fromage - Chèvre Fermier


Behind the soft grey, unassuming exterior of this local Chèvre Fermier lurks a truly divine cheese - one that I couldn't help but fall in love with.  
It has a fine, velvety texture and a flavor that is both sweet and salty, with hints of herbs and earth that are balanced by a mild, milky freshness.  The best thing is that it is produced in the "neighborhood," about an hour's drive from our house, so I know I can easily get more when I need to.
Which I'm sure will be soon.

This is the second cheese that I've fallen for from La Razègue, a small goat farm near the gorgeous village of Roquebrun in the Haut Languedoc.  The other one is Le Razégou, a very fresh and oozing little morsel that melts in your mouth and practically slides off your plate if you let it sit for too long.
I'm not sure if they produce any other cheeses, but I can't wait to find out.  I think they have truly perfected the art of fromage de chèvre.

Not surprisingly it paired perfectly with some red wine from the co-op just down the road in Cessenon-sur-Orb.

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Andi said...

Oh, I am sure it is DIVINE with fresh cherries - yum!

Diane said...

This looks excellent, I must have a look for it. Diane

Anne in Oxfordshire said...

All looks tasty :-) ..

I had to laugh though... saying you had been to the Co-op.. didn't know they had them over there.. we have one in our village.

Sandy said...

I was just thinking the cheese and wine sounds delicious but those cherries! Looks like a heaven combo!=)

citronetvanille said...

Well I must say I miss all the fêtes du fromage or other food celebrations in France! and yes, I am afraid to say that French cheese is really amazing...too bad I cannot get all the ones I love here! la vie sans fromage est bien triste!

Jennifer said...

The trees are bursting with cherries right now. We're eating kilos and kilos every week.

Let me know if you find it. You'll love it.

It was!
You have a wine co-op in your village? Are there vineyards there? I'm confused...

Cherries are really delicious with fromage de brebis too.

France does a great job of celebrating her food and wine. One of the reasons I love living here. :)

Anonymous said...

If there is a best season for goat cheese, I think summer is it! I hardly want to eat any other kind these days!

Jennifer said...

There are seasons for goat's cheese and spring and summer are the best!

Anonymous said...

I went to Provence recently where I tried it. I've wanted to look for it in the United States but I assume it will be very difficult. When my friend and I had it, your description fitted it perfectly. Mixed with some strawberries on a piece of baguette and it was the perfect picnic food. I'm just so glad to see this online.

Jennifer said...

Thanks for sharing your experience! I'm happy that you had the chance to try this cheese (or something similar) and hope you can find it in the US.