September 21, 2012

Le Mellois

Le Mellois

Sometimes love comes at a price, and that is definitely the case with le Mellois.

But it's a price I'm willing to pay.

Le Mellois

Every time I'm craving another little square of this delicious chèvre, I have to brave an encounter with the unpleasant (to put it mildly) cheese lady* at the Bayeux market.

Since discovering her wonderful cheese truck last winter I've tried my best to charm her, but with no success.
Maybe it's my accent? Maybe it's my smile? Maybe she's just in a bad mood all the time?
Who knows.

When the cheese is this good, who cares.

Fromage Français

Le Mellois doesn't hide the fact that it's a goat cheese, in flavor or in fragrance - it's all around very rich and goaty. The texture is meltingly soft and smooth, and also very creamy and buttery.
In a word - luscious. And highly addictive.

This unpasteurized fromage de chèvre is produced on farms in le Mellois region of the Poitou-Charentes.
It can be eaten quite young, slightly mature or very mature - frais, demi-sec or sec.  I've tasted both the demi-sec and sec versions, and they're equally delicious.

Enjoy with white wine such as Sancerre.



*She also sells the most amazing Normandy salt butter.
But every time I ask for some, she tries to sell me a piece that is already past its expiration date, and every time I smile, hand it back to her and ask for a fresher piece. 
As I said, it's a price I'm willing to pay.




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