November 18, 2012

Le Cabri de Touraine

le Cabri de Touraine

This was all that remained of le Cabri de Touraine by the time I remembered to grab my camera and take a photo for la Fête du Fromage. I'm afraid that enthusiasm and hunger got the best of us that evening.

My fellow tasters were Katia, the brilliant and ebullient voice behind The France Project, her delightful husband, The Muffin Man, and my wonderful husband, who has been a patient and supportive participant in this cheese tasting project since the beginning.

So what did we think?
Well, there's cheese and then there's cheese, and this time the decision was unanimous...le Cabri de Touraine has to be one of the most perfect fromages de chèvre. Ever.
There were two other cheeses on the board that evening, but this was the one we couldn't get enough of.

Its flavor is both sweet and salty, slightly goaty and there's a mild amount of acidity on the finish. And the texture! It's like a pillow of soft, luxurious velvet. It's hard to put into words just how delicious it is, so please trust the four of us and give it a try.

Le Cabri is produced by a small cheesemaker in the Loire Valley, La Cloche d'Or, who have a herd of 80 goats and offer an array of unpasteurized cheeses, including Sainte-Maure de Touraine and Valençay.

A crisp white wine from the Loire Valley would be a perfect pairing.

While they were visiting Normandy, I was honored to be interviewed by Katia for the cheese episode of The France Project, which went live today. Go and have a listen!

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Unknown said...

Ohhhh... Gorgeous! I can't wait to hear your cheese wisdom on The France Project, Jen!

Delana@dujour said...

Oh Num! In fact, it looks better half eaten. You can see all its creamy goodness!

Vagabonde said...

I don’t think I know le Cabri de Touraine but I’ll make a point to try it next time we go to France as it looks and sounds delicious. We have just been to Nice for 5 days at the end of our last trip and of course I bought many goat cheeses there. When I moved to San Francisco my mother used to mail me goat cheese in packages every other week. I am surprised that they let these packages go through the US Customs, but I never had problems getting them. At the time, in the 1960s, it was not easy to find goat cheese in San Francisco so I looked forward to my packages from Paris.

Anne said...

oh, i love goat cheese! i will put this in my travel file for the day i get back to France!

Jennifer said...

I was so nervous to be interviewed on "air." Hope I didn't sound weird!

Oui, c'est vrai...

Jennifer said...

I love that your mom used to send you goat cheese! I'm sure every time a package arrived it was an exciting moment.
Now the goat's cheese in California (and many parts of America) is exceptional. Do you have any favorites?

Please do! I think you'll love it.

La Torontoise said...

Magnificient! Thank you so much! Look forward to hearing more about it.

All the best.

Carla Coulson said...

My goodness am drooling about that 'pillow of soft luxurious velvet'
I adore that description and can almost taste it now! Off to listen to your podcast..
I hope you had a lovely Thanksgiving and good luck with the house sale.
Carla x

Jennifer said...

La Torontoise
When you get a chance to try it, you must!

Hope you enjoy the podcast. :) I was pretty nervous doing it...
We had a wonderful Thanksgiving, thank you. Bon dimanche!