I'm sure you're expecting me to say some thing like I ♥ this cheese!
Unfortunately, I can't say that I did.
Yes, I liked le Coeur de Chèvre, but I just didn't fall head over heels for it.
It seems like I keep running into a certain style of fromage de chèvre that has these super spicy flavors with bitter undertones, and I'm just not smitten with the combination. I like strong, I like spicy and I like tangy, but throwing that hint of bitter into the mix doesn't work for me.
If you ask my husband, however, he'll tell you that it was fabulous. Et voilà.
While I was tasting I made the following notes:
spicy and meaty flavored, with bitter herbs
full bodied and a lingering flavor
not shy!
fragile and soft, but not oozing
slightly milky, fresh aroma
Le Coeur de Chèvre is an artisanal, unpasteurized cheese from the gorgeous Quercy region of southwestern France. It has a natural, edible rind and and a lush, creamy texture.
Taste with a light, fruity red wine such as Beaujolais or a white from the Rhône.
My final word on this cheese - if you see it, buy it. You just might ♥ it!
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4 comments:
I like chèvre but almost never really love it, at least in its usual forms. I can get more crazy about some tom(m)es de chèvre and so forth. Or maybe I'm just not getting the right stuff...
That is a funny post!
We promised to make Pad Thai for a Montana friend this summer since no Thai restuarants close!!
Our 1st go was not very successful with little flavor sauce etc.
Someone guided us to your receipe from some time ago which we tried last night and found it quite good and flavorful. We made our own tamarind juice from a block soaked in water which was good.
So we will look for bottled tamarind juice if need be over the paste to soak to drag from Florida to Montana later in July to have a LOULOU repast - thanks Dale
Betty
I usually love young fromage de chèvre! Lately, though...not so sure about some of them.
The tom(m)es are always wonderful!
Nadege
:)
Glad you enjoyed it.
Dale
Hope your Pad Thai is a success! Bon appetit.
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