La Fête du Fromage - Fantine

Another week, another fabulous French cheese.

My addiction to fromage has hit epic proportions since being on my own for the last few weeks. 
A hunk of baguette, a sliced tomato and a bit of cheese has become my perfect meal.  Even for breakfast.  And if I'm feeling really adventurous I'll add a handful of arugula or a portion of carottes râpées to my plate.
I've reacquainted myself with some old friends such as Rocamadour and Ossau-Iraty, and brought home a mouthwatering, nutty wedge of 18 month old Comté one day.  (I must confess that I cheated on French fromage a couple of times with Italian formaggio, but my dear French fromage knows it will always be my true love)

My newest acquaintance is Fantine, a fromage férmier from the Cantal region in south-central France.

Fantine's aroma is full of rich, earthy mushrooms and its medium-strong flavor is bursting with flowers, butter and yeast.  The creamy, pressed pâte is silky smooth giving this unpasteurized cow's milk cheese a very luxurious mouth feel.
If you're a fan of cheeses like Laguiole or Salers, then you will love Fantine.  Enjoy with a glass of Touraine.

When I bought it at the market, I worried a bit about the cracks and holes along the rind.  But the flavor was wonderful, so possibly it was just poor handling by the seller?

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Hitting the Road

the destination - Rodez
the reason - Betty

I'm off to the Aveyron!
I'll be crossing that really big bridge and driving though Roquefort, Laguiole, Cabécou and Bleu des Causses country.



A reminder: Only a few days until La Fête du Fromage World Cheese Tasting Event!
Please have your entries to me by November 13. The entire round-up will be posted on November 15.

• 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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Photo du Jour

Cheese, glorious cheese!
That is a giant wheel of Laguiole he's cutting into. Pin It

La Fête du Fromage

For this week's Fête du Fromage we tasted Laguiole, Pyramide de Chèvre and Brique de Brebis.

The enormous 80 pound wheels of Laguiole are made from unpasteurized cow's milk and aged for 6-12 months. It is produced by a sole cooperative, Jeune Montagne, on the Aubrac plateau and was given AOC status in 1961. The cheese takes its name from the village of Laguiole, where the famous knives are also made. Its texture is very moist, but crumbly and the flavor is buttery, tangy and rich.

The little ash covered Pyramide de Chèvre was pure bliss! Made of unpasteurized goat's milk, its chalky white, nutty interior melts in your mouth and turned the red wine we were drinking into ambrosia. Its size and shape resembles a Valençay, but was made locally by a fromager here in the Languedoc.

Brique de Brebis, made by Lou Pérac brand, is a pure sheep's milk cheese shaped into a little brick. It is a pasteurized cheese from Aveyron and available in most major supermarchés. The creamy interior oozes out when you cut through its edible rind, making it perfect for spreading on bread. This is a mass produced cheese but the flavor is delicate and satisfying.




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