La Fête du Fromage - La Gayrie Brebis

One taste and I knew there was a problem.

It seems nice enough at first, like another yummy unpasteurized ewe's milk cheese.
You take a nibble and kind of enjoy it. You even consider taking another bite.
Then something happens...
the flavor changes...

and becomes virtually inedible.

La Gayrie is like the Dr. Jekyll and Mr. Hyde of the French cheese world.


What first hits your tongue are mild hazelnut and mushroom flavors. Then it morphs into spicy, acrid, sharpness that is extremely bizarre. And absolutely awful.

Maybe it was a bad piece?

Fromagerie la Gayrie has been making organic ewe's and cow's milk cheeses in Aveyron for more than twenty years. Their cheeses are carried by the acclaimed Androuet in Paris and the renowned Xavier in Toulouse.

It must have been a bad piece. Quel dommage!

Sorry, no wine recommendation this time. If anyone tries La Gayrie and has a better experience, please let me know. Pin It

La Fête du Fromage - October Round Up

Les fromages français!
Every single entry for October's La Fête du Fromage International Cheese Tasting Event was from la belle France. Can you imagine how happy this made me?


Barbra from Serve it Forth shared her newest addiction with us - Pérail - a luscious, silky textured ewe's milk cheese. She describes it as ..."not overly sheepy but neither is it sheepish; slightly floral and and a little grassy..." Glad to know I'm not the only Pérail addict out there!

She also tasted Le 1909, a more aggressive "Pérail like" cheese produced for the Maître Fromager Affineur in Paris, Androuet. Yet another cheese to add to my "Must Try" list.

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Nathalie of Spaced Out Ramblings carried this scrumptious little drum of Chaource with her from Paris to her home in Rome. With a fat content of almost 50%, Chaource is very rich and creamy! It comes from the Champagne region, so many say that is should be enjoyed with a glass of Champagne, but Nathalie gives plenty of other delicious accompanying food and drink options. As she says, "The sky has no limit."

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Good things come in small packages. Like this enticing walnut and cranberry studded Brie en Croûte that Cool Lassi(e) of Pan Gravy Kadai Curry made for La Fête. That Brie oozing out from the puff pastry shell is absolutely mouthwatering!

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Camille missed the chance to taste the local cheeses while visiting Burgundy, but made up for it with some Délice de Bourgogne that she found in Paris. Although she found this particular piece a bit young, she describes it as buttery and very smooth. I can't wait to try this one!

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Deep in the Ariège, on farms surrounded by green pastures, rugged mountains and crystal clear lakes, the age old tradition of cheese making thrives.
Le Bamalou is an unpasteurized cow's milk cheese that is matured for several months on wood planks, enriching the cheese with earthy flavors. It is mild, buttery and has nice hints of fruit. Very likable!
A rich red wine such as Cahors or Châteauneuf-du-Pape would be a good match.

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Thanks for sharing such delicious cheese everyone!


November marks the 11th 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 November 13. The entire round-up will be posted on November 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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