La Fête du Fromage - Chèvre Fermier

Ahhhhhh...perfection.

Behind the soft grey, unassuming exterior of this local Chèvre Fermier lurks a truly divine cheese - one that I couldn't help but fall in love with.  
It has a fine, velvety texture and a flavor that is both sweet and salty, with hints of herbs and earth that are balanced by a mild, milky freshness.  The best thing is that it is produced in the "neighborhood," about an hour's drive from our house, so I know I can easily get more when I need to.
Which I'm sure will be soon.

This is the second cheese that I've fallen for from La Razègue, a small goat farm near the gorgeous village of Roquebrun in the Haut Languedoc.  The other one is Le Razégou, a very fresh and oozing little morsel that melts in your mouth and practically slides off your plate if you let it sit for too long.
I'm not sure if they produce any other cheeses, but I can't wait to find out.  I think they have truly perfected the art of fromage de chèvre.

Not surprisingly it paired perfectly with some red wine from the co-op just down the road in Cessenon-sur-Orb.

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La Fête du Fromage - Le Razégou

About an hour drive northeast of the Minervois, nestled in the spectacular, rugged Haut-Languedoc, is one of the most picturesque villages in the region. Roquebrun has been nicknamed le Petit Nice as it sits smack dab in the middle of a balmy micro climate where citrus trees, cacti and various types of succulents proliferate.


In the rugged Mediterranean scrub land surrounding Roquebrun is a small farm where Le Razégou, un petit fromage de chèvre, is produced.
The aroma left no doubt that this was a goat's cheese, and it was obvious that it was a very fresh goat's cheese. Look at how it was oozing when I unwrapped it.

Le Razégou's flavor is very gentle and even though the aroma is heady, the flavor definitely isn't overly "goaty." What struck me the most when I tasted it is how delicate a cheese this is, and how its supple texture literally melts in your mouth.
Delicious!


We tasted it with Confit de Figues aux Noix (Fig and Walnut Jam), a special jam that Betty brought us, which is made to enjoy with fromages de chèvre. It was perfect!

It also paired beautifully with the local red, which has hints of the same garrigue herbs and grasses that are grazed on by the goats in Roquebrun.

Local cheese and local wine. An impeccable match.

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