La Fête du Fromage - Le Coup de Corne

In my humble opinion, any French cheese producer who has the imagination and whimsy to make a cheese in the unusual shape of a long triangle with a hole punched into one end deserves our attention. Especially when said cheese tastes like a dream.

Le Coup de Corne reminds me of a soft, velvety smooth, light Camembert. Its flavor is sophisticated and full of yeast and mushrooms, and by the second bite both my husband and I decided that this has to be one of the best French cheeses that we've ever tasted.

It is produced on a small farm in the Lauragais, La Ferme de Cabriole, who also make the distinctive looking and delicious goat cheese, Cathare.
Le Coup de Corne is their most recent creation, made from unpasteurized cow's milk. The farm is now producing quite a range of cheeses, and if these two are any indication of their passion and skill as cheesemakers, then I can't wait to try them all!

A glass of cold rosé or a light red would be a good wine match. Pin It

La Fête du Fromage - November Round Up

November brought a trio of delicious cheeses from around the world for La Fête du Fromage International Cheese Tasting Event.


An aged, unpasteurized goat’s milk cheese produced at the Bonnie Blue Farm in Waynesboro, Tennessee is Danielle's entry for this month's Fête. Head on over to her blog, Savor Culture, where you can read all about Tanasi Tomme which she describes it as having a firm texture, mild and "...non-threatening to goat neophytes."
Danielle also shares recipes and describes her adventures in home cheese making. I must try her ricotta!

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Ah Gorgonzola! Magnificent Gorgonzola.
Nathalie of Spaced Out Ramblings indulges herself and our senses by sharing two versions of this famous Italian blue cheese - Dolce and Piquante (pictured below) - which have been produced since the year 879 and are currently stamped with the prestigious DOC label.
Nathalie had a bit of a challenge trying to keep her cat away from the cheese long enough to photograph and taste - and cook up some scrumptious Gorgonzola stuffed mushrooms.

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It's Languedoc-Roussillon month at Croque-Camille and Camille was fortunate enough to find a Fromagerie in Paris who sold this distinctive Languedoc cheese, Cathare.
I've tasted this one and think her description is spot on! "...smooth and gooey, while the inside is just a bit firmer and drier. The cheese definitely has that goaty tang with a hint of chalkiness, but the flavor is full and rich."
It's great to know that these local cheeses are available in Paris and I look forward to reading about any other Languedoc specialties that Camille shares this month.

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My entry for La Fête is another delicious French cheese - a succulent, runny fromage de brebis.
I tasted Le Lacandou last summer and was reminded of it last week when I drove by Sévérac-le-Château on my way home from visiting Betty in Aveyron.
This is a young cheese with a delightful grassy and fruity flavor. It comes highly recommended!

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A most sincere thank you to all of you who continue to share your cheese tastings with us. Every month I look forward to seeing what my cheese loving friends around the world have to offer!


December brings us to the 12th Fête du Fromage International Cheese Tasting Event.
If you would like to join in, and I hope you do, please have your entries to me by December 13. The entire round-up will be posted on December 15.

Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?

• Photos are wonderful, but not necessary
• Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
• Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
• Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line

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La Fête du Fromage - Cathare

The Occitan Cross, the omnipresent symbol of the Languedoc, is displayed on everything from the regional flag, street signs, T-shirts and sweatshirts, key chains, bumper stickers, graffiti and even cheese. Yes, cheese.

Voilà Cathare.


This distinctive fromage de chèvre fermier was created in 1995 at La Ferme de Cabriole in the Lauragais. It is home to about 120 Saanen goats which graze in the pastures surrounding the farm for 8-10 months of the year and produce a whopping 2½-5 liters of milk a day, per goat.

Underneath the layer of ash lies a luscious, unpasteurized cheese with a creamy, velvety smooth, almost liquid texture that simply melts in your mouth. Cathare is sold after 2 weeks of affinage, resulting in a flavor that is mild, slightly buttery and salty, with soft hints of chèvre. As it ages, the goat flavor becomes more pronounced and the texture more firm and dry.

This is a truly delightful cheese and I can't recommend it more highly!

A dry white wine would be a good match. Pin It