Languedoc Cheese Course

Sometimes you just have one of those perfect days... Pin It

La Fête du Fromage - Le Petit Camelot

There are so many reasons to visit the Languedoc-Roussillon. The stunning scenery, the Mediterranean beaches, the Cassoulet, the wine.
And the cheese.

Not quite sure why I never bothered to buy a little disc or two of Le Petit Camelot before this week, especially after falling in love with their cool-looking, snake skin textured cheese, L'Écu, a couple of years ago.
It's sold at various fromageries in Béziers, Narbonne and Carcassonne, and wine/olive/produits du terroir shops in the region, so I have had the chance numerous times.

Better late than never, I always say.

Le Petit Camelot is produced on the farm where I was able to source the goat's milk to make my own cheese last week. After tasting this one I'm convinced that they produce some of the most delicate, delicious and delightful fromages de chèvre in the Languedoc.

The flavor is that of soft, fresh milk, with a slight tang, well-balanced and not at all goaty. I envision it spread on some walnut bread and drizzled with some acacia honey. Or maybe stuffed into ripe tomatoes and sprinkled with some minced chives and garlic.

But it was superb on its own - simple and sweet. Enjoyed with a glass of red wine from just down the road.

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La Fête du Fromage - L'Écu

If you're considering a visit to the south of France, specifically to the Languedoc region, but just can't quite decide, well let me make the decision for you.

You must come visit, if only for the cheese. This region's offerings are that good.

(and the wine ain't bad, either)




My latest discovery is L'Écu, a little triangle of unpasteurized chèvre that I noticed for sale at a local shop about a year ago. I finally got around to buying a piece last week. Have I been missing out!

It is produced at the Domaine de Combebelle, located in the hills above Bize-Minervois. They have a goat farm - une chèvrerie - on the property where you can visit to feed the goats and buy cheese and fresh goat's milk.

This soft and dense little cheese surprisingly had no odor. The texture was both chalky and smooth and I thought it was perfect for spreading on bread and drizzling with honey. The flavor was light, sweet and mildly goaty. Very friendly and delicious!

A glass of our neighbor's Viognier was a perfect accompaniment.

the pattern on the rind reminds me of snake skin
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