This generous, slightly battered wedge of fromage de brebis was brought to me by some friends who took a skiing trip to the Hautes Alpes in February.
Un vrai cadeau!
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Showing posts with label brebis. Show all posts
Showing posts with label brebis. Show all posts
May 2, 2011
La Fête du Fromage - Tome Fleurie de Brebis
This generous, slightly battered wedge of fromage de brebis was brought to me by some friends who took a skiing trip to the Hautes Alpes in February.
Un vrai cadeau!
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April 16, 2011
La Fête du Fromage - Le Trois-Cornes d'Aunis
Le Trois-Cornes d'Aunis is incroyable!
Imagine a soft, velvety triangle of whipped cream textured unpasteurized fromage de brebis. Its flavor is a perfectly balanced mix of fresh milk, rich meatiness, fragrant meadows and a bit of salt. Wrap it all up in a thin, slightly tangy tasting rind and you've got yourself one heck of a delicious cheese.
Need I say more?
Enjoy with a dry, fruity white wine or a fruity red.
Aunis: ancient province of western France, corresponding to the northern part of the modern département of Charente-Maritime with the southern part of Deux-Sèvres. Subjected, from the 10th century on, to the counts of Poitiers, Aunis shared the political fortunes of neighbouring Poitou. In the pre-Revolutionary period it constituted, together with the islands of Ré and Oléron, a military gouvernement with headquarters at La Rochelle. (from the Encyclopedia Britannica)
Related cheese:
La Tricorne de Marans
Trycorne du Berry
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August 12, 2010
La Fête du Fromage - A Filetta
All of the Corsican cheeses I've tasted have been real characters.
Brocciu was soft and seductive, smelly U Bel Fiuritu almost ran us out of the kitchen and I fell head over heels for herby, prickly Brin d'Amour.
A Filetta is another Corsican cheese with personality to spare.
I love the way its edible, slightly crunchy, salty rind embraces a soft and supple pâte that tastes of earth, mushrooms and herbs. Though decorated with a fern leaf (a Filetta means "the fern" in the Corsican language), I didn't detect any fern or leaf-like flavor. It is a dense, meaty, substantial cheese, but the flavor isn't as strong as I thought it would be. This was a young cheese so the flavor was very mild.
I've heard of much older, much stronger versions!
. Affinage takes 4-6 weeks and there is also a goat's milk version produced from January until late July. A glass of Minervois red paired nicely with the earthy quality of this cheese. A glass of Muscat sec would also be good.
March 10, 2010
La Fête du Fromage - La Marotte
Terroir.
It's a term used in the wine world to describe the individual characteristics - the essence of the soil, the climate - which create the unique flavors of a specific wine region.
The Wine Doctor explains it much better than I can, "There is much discussion of terroir, a French term which has no simple translation into English. It refers to the external influences on the ripening grapes, including the soils (depth and type), bedrock, exposure to sun and wind, water table and so on."
After almost three years of tasting le fromage français, I can tell you that the term terroir applies to cheese as well.
Think of Normandy with its renowned, lush and creamy Camembert and Pont-l’Evêque. Then there's the Loire Valley, famous for its seemingly endless variety of elegant, finely textured fromages de chèvre such as Valençay and Sainte-Maure de Touraine. And don't forget the buttery, nutty cow's milk cheeses from the Alps such as Comté and Vacherin du Haut Doubs.
But if it's fromages de brebis you're after, then you must head to central France, to the causses du Larzac, where you'll find some of the most heavenly ewe's milk cheeses. From the earthy Galette du Larzac, to the delightful Brebis du Larzac, to the velvety Pérail du Larzac. And we can't forget the region's most famous cheese, Roquefort.
La Marotte is another wonderful cheese from the Larzac that I have added to my favorites list.
It is produced from unpasteurized ewe's milk by a small cooperative of 18 families, La Coopérative des Bergers du Larzac. This tomme style cheese has a dense, chewy and slightly grainy pâte that is wrapped in a natural, moldy rind that houses a happy colony of cheese mites. (You might want to avoid eating the rind)
The medium-strong, nutty flavor has an earthy, tangy finish that left me craving more.
A robust red wine would be a good pairing with la Marotte.
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March 3, 2010
La Fête du Fromage - La Tricorne de Marans
La Tricorne de Marans' sweet grass and fresh hay aromas would tempt even the most trepidatious cheese novice. Give in to the temptation, I say. Your taste buds will thank you!
This is a rich, rustic cheese; packed with deep, smoky and salty flavors and a fine texture that is dense, chewy and coats your mouth with its creaminess. Its natural rind is completely edible, and those little spots of blue mold add another layer of flavor to this delightful cheese.
La Tricorne de Marans is made from unpasteurized ewe's milk and is produced on the picturesque Île d'Oléron by the same farmer who makes la Pigouille des Charentes, another luscious fromage français.
Traditionally, triangular shaped cheeses from the north of the Poitou-Charentes are eaten with slices of fresh green garlic. Now, this I have to try! The spring garlic will be arriving at the markets soon.
We enjoyed it with some pain au levain and a glass of Minervois red. A dry, fruity white such as Condrieu would also pair well with la Tricorne. Pin It
December 2, 2009
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
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
October 7, 2009
La Fête du Fromage - La Souréliette
The cutesy name of this cheese just begged for an equally cutesy nickname, and it came to me immediately after buying it. The French word for mouse is une souris and the French verb for smile is sourire, thus la Souréliette was christened The Smiling Mouse.
But the cutesy name didn't stick.
As soon as I found out that la Souréliette is actually named after the Occitan word for the sun - sourel - The Smiling Mouse seemed a bit silly.
And this unforgettable, unpasteurized ewe's milk cheese deserves respect!
La Souréliette de Fédou, also called la Souréliette de Hyelzas, is produced at La Fromagerie de Hyelzas le Fédou in the small village of Hyelzas in the picturesque Lozère département.
It is an uncooked, pressed mountain cheese that gives off a slight barnyard aroma as soon as it comes to room temperature. Its texture is supple and chewy, yet very dense and rich, and it is infused with a wonderful buttery, nutty flavor that is neither too mild nor too strong.
La Souréliette is perfect for those who don't like aggressive cheese, but crave one with real character.
A glass of hearty red such as Cahors or Gaillac would be a good wine pairing.
no need to eat the moldy rind
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But the cutesy name didn't stick.
As soon as I found out that la Souréliette is actually named after the Occitan word for the sun - sourel - The Smiling Mouse seemed a bit silly.
And this unforgettable, unpasteurized ewe's milk cheese deserves respect!
La Souréliette de Fédou, also called la Souréliette de Hyelzas, is produced at La Fromagerie de Hyelzas le Fédou in the small village of Hyelzas in the picturesque Lozère département.
It is an uncooked, pressed mountain cheese that gives off a slight barnyard aroma as soon as it comes to room temperature. Its texture is supple and chewy, yet very dense and rich, and it is infused with a wonderful buttery, nutty flavor that is neither too mild nor too strong.
La Souréliette is perfect for those who don't like aggressive cheese, but crave one with real character.
A glass of hearty red such as Cahors or Gaillac would be a good wine pairing.
no need to eat the moldy rind
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August 19, 2009
La Fête du Fromage - La Rouelle de Brebis
This must be the most fragile cheese that I've ever come across.
See how crushed it looks? When I bought it, it was a perfect, unblemished, white halo. A short trip in my market basket to the car, followed by the drive home from Narbonne, produced this slightly crumpled version.
As soon as we cut into it, La Rouelle de Brebis immediately oozed all over the place and seeped down into the gaps between the straw. The only way to enjoy it was to either scoop it up with a spoon or to scrape the pools of cheese from the plate (and mat) with a knife and smear it onto some bread.
And let me tell you, not a single drop went to waste!
La Rouelle de Brebis is wonderful!
It is super ripe and medium-strong, has milky, salty and mushroom flavors, and a surprising spicy and peppery finish.
This exquisite fermier cheese is produced on a small farm near the village of Laparrouquial in the Tarn département. The flock of 600 sheep spend 8 to 9 months grazing in the lush pastures before coming home to spend the winter at the farm. Each meltingly soft Rouelle is handmade from unpasteurized ewe's milk.
Choosing wine to go with this one is tricky. We were drinking local rosé, which didn't pair well. I would try something from the area where the cheese is produced, such as Gaillac or Jurançon. Pin It
See how crushed it looks? When I bought it, it was a perfect, unblemished, white halo. A short trip in my market basket to the car, followed by the drive home from Narbonne, produced this slightly crumpled version.
As soon as we cut into it, La Rouelle de Brebis immediately oozed all over the place and seeped down into the gaps between the straw. The only way to enjoy it was to either scoop it up with a spoon or to scrape the pools of cheese from the plate (and mat) with a knife and smear it onto some bread.
And let me tell you, not a single drop went to waste!
La Rouelle de Brebis is wonderful!
It is super ripe and medium-strong, has milky, salty and mushroom flavors, and a surprising spicy and peppery finish.
This exquisite fermier cheese is produced on a small farm near the village of Laparrouquial in the Tarn département. The flock of 600 sheep spend 8 to 9 months grazing in the lush pastures before coming home to spend the winter at the farm. Each meltingly soft Rouelle is handmade from unpasteurized ewe's milk.
Choosing wine to go with this one is tricky. We were drinking local rosé, which didn't pair well. I would try something from the area where the cheese is produced, such as Gaillac or Jurançon. Pin It
March 10, 2009
La Fête du Fromage - Le Napoléon Commingeois
You'll have to forgive the effusive gushing that is about to follow...
after all, I have been deprived of French cheese for almost an entire month!
Le Napoléon Commingeois looks like your average ewe's milk cheese from the Pyrénées, but its rich, delectable flavor far surpasses any of the other cheeses from this region that I've tasted thus far. (Etorki and Ossau-Iraty for example)
I was so impatient to taste it that I quickly unwrapped the creamy colored wedge the minute I got home from the market and started taking photos. No food styling today! Then I cut off a small morsel and savored what is truly a little piece of heaven.
Le Napoléon Commingeois has a mild, tangy fragrance and a full-bodied, smooth and chewy texture. Its refined and well balanced flavor offers hints of rich butter, fruit and mountain grasses.
This exceptional tasting, fermier cheese is produced in the Comminges region of southern France. Only whole, unpasteurized ewe's milk is used, and it is aged for at least 10 months before it reaches the public.
In a word: divine.
An intensely flavored wine such as Jurançon sec or a white Anjou would pair well with Le Napoléon.
Don't Forget! March 15 is the monthly round-up of La Fête du Fromage International Cheese Tasting Event. Entries are already trickling in, so if you would like to join us, please have your entry to me by March 13.
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?
after all, I have been deprived of French cheese for almost an entire month!
Le Napoléon Commingeois looks like your average ewe's milk cheese from the Pyrénées, but its rich, delectable flavor far surpasses any of the other cheeses from this region that I've tasted thus far. (Etorki and Ossau-Iraty for example)
I was so impatient to taste it that I quickly unwrapped the creamy colored wedge the minute I got home from the market and started taking photos. No food styling today! Then I cut off a small morsel and savored what is truly a little piece of heaven.
Le Napoléon Commingeois has a mild, tangy fragrance and a full-bodied, smooth and chewy texture. Its refined and well balanced flavor offers hints of rich butter, fruit and mountain grasses.
This exceptional tasting, fermier cheese is produced in the Comminges region of southern France. Only whole, unpasteurized ewe's milk is used, and it is aged for at least 10 months before it reaches the public.
In a word: divine.
An intensely flavored wine such as Jurançon sec or a white Anjou would pair well with Le Napoléon.
Don't Forget! March 15 is the monthly round-up of La Fête du Fromage International Cheese Tasting Event. Entries are already trickling in, so if you would like to join us, please have your entry to me by March 13.
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
January 28, 2009
La Fête du Fromage - Galette du Larzac
There is nothing like a good fromage de brebis. Especially a rustic, unpasteurized ewe's milk cheese that comes straight from the farm.
Like this one, Galette du Larzac.
The high pastures of the Aveyron département are home to the Lacaune sheep, a hearty breed that wander the Larzac plateau, grazing on the rich summer grasses and wild herb covered (thyme, rosemary, savory) scrub land. In the middle of the vast, wild landscape sits the co-operative farm that produces this delicious cheese.
Galette du Larzac has a mild, earthy, barnyard aroma. The first of many flavors that struck me when I bit into a piece was a light, citrus-like tanginess. Not at all what I was expecting! That instantly mellowed and rich mushroom and butter flavors took over. Its lovely texture is soft and chewy, and it melts in your mouth.
Another great discovery from a vendor at our local Olonzac market.
Red wine such as a Terrasses du Larzac (under the Coteaux du Languedoc AOC) or Marcillac would match the earthiness of Galette du Larzac. Pin It
Like this one, Galette du Larzac.
The high pastures of the Aveyron département are home to the Lacaune sheep, a hearty breed that wander the Larzac plateau, grazing on the rich summer grasses and wild herb covered (thyme, rosemary, savory) scrub land. In the middle of the vast, wild landscape sits the co-operative farm that produces this delicious cheese.
Galette du Larzac has a mild, earthy, barnyard aroma. The first of many flavors that struck me when I bit into a piece was a light, citrus-like tanginess. Not at all what I was expecting! That instantly mellowed and rich mushroom and butter flavors took over. Its lovely texture is soft and chewy, and it melts in your mouth.
Another great discovery from a vendor at our local Olonzac market.
Red wine such as a Terrasses du Larzac (under the Coteaux du Languedoc AOC) or Marcillac would match the earthiness of Galette du Larzac. Pin It
January 10, 2009
Photo du Jour - The Cheese Guy
He happily gave samples and arranged the cheese so I could take a photo.
We ended up buying a small sliver of rather strong, salty, delicious fromage de brebis that had been matured for 18 months.
It was also covered with a powdery layer of cheese mites.
Bon Appetit! Pin It
August 5, 2008
La Fête du Fromage - Margalet
A strange thing happened at my favorite Fromagerie in Béziers last week...
Either the woman behind the counter hadn't properly educated herself about her products or I was blatantly lied to.
This Camembert-like sheep's milk cheese, nestled in a little wooden box, caught my eye. The name printed on the box was Margalet. Never heard of it.
I posed a couple of basic questions; what kind of milk is it made from? pasteurized or unpasteurized? fermier, artisanal or industriel?
I was told that it is unpasteurized, fermier brebis. Wonderful, I thought, and bought a piece.
Well, it isn't.
Not unpasteurized. Not fermier.
Rather, industriel, pasteurized cheese that is a recent creation from Papillon, the producers of Roquefort in the Aveyron.
However it is brebis, so she got that right. Thankfully.
I have to say that I felt rather misled.
Luckily the cheese's gorgeous flavor made up for the Fromagère's mistake/deception.
Margalet has a very earthy aroma and a smooth, chewy and supple texture. The thin, bloomy rind is completely edible and underneath is a cheese with a deep mushroom flavor and a soft, lingering aftertaste. It was a real pleasure!
Enjoy a glass of Sancerre or a Costières de Nîmes with Margalet. Pin It
May 27, 2008
La Fête du Fromage - Tome de Brebis Sarde
At first I thought this week's cheese might be cheating a bit.
I bought it in France, but the name had me thinking that it was made in Sardinia. But it was so mouth-watering good that I decided to go ahead and include it in la Fête anyway.
Luckily for me, no cheating was required. After tirelessly researching this cheese for hours (which of course, I am happy to do for readers of la Fête du Fromage) I discovered that the cheese isn't made in Sardinia, rather from the milk of a breed of sheep called the Sarda - or Sarde in French. Here's a sweet photo of a herd.
I can now present this Tome de Brebis Sarde as a bonafide, genuine French cheese. And a good one, at that.
More exhaustive research regarding the producers or origins of Tome de Brebis Sarde has revealed absolutely nothing. Though, I think it could be either Corsican or from the Auvergne. I purchased this nice piece from a local cheese vendor at the Olonzac market a few weeks ago and was going to ask her where it comes from when I went in for some shopping this morning, but the market got rained out.
Has anyone else ever tried it?
So, on to the taste...
It had mildly sharp, sweet and tangy flavors that reminded me a bit of Pecorino from Italy. (There is a Pecorino Sardo, an Italian cheese that is produced only the island of Sardinia) The texture was semi-firm and chewy and it had a sweet, light aroma. We both loved the toothsome texture and the rich flavor of this Tome and thought it was absolutely perfect with a glass of local red wine. I'll be purchasing more of this one in the future!
Next week I plan on having some more information about its origins.
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I bought it in France, but the name had me thinking that it was made in Sardinia. But it was so mouth-watering good that I decided to go ahead and include it in la Fête anyway.
Luckily for me, no cheating was required. After tirelessly researching this cheese for hours (which of course, I am happy to do for readers of la Fête du Fromage) I discovered that the cheese isn't made in Sardinia, rather from the milk of a breed of sheep called the Sarda - or Sarde in French. Here's a sweet photo of a herd.
I can now present this Tome de Brebis Sarde as a bonafide, genuine French cheese. And a good one, at that.
More exhaustive research regarding the producers or origins of Tome de Brebis Sarde has revealed absolutely nothing. Though, I think it could be either Corsican or from the Auvergne. I purchased this nice piece from a local cheese vendor at the Olonzac market a few weeks ago and was going to ask her where it comes from when I went in for some shopping this morning, but the market got rained out.
Has anyone else ever tried it?
So, on to the taste...
It had mildly sharp, sweet and tangy flavors that reminded me a bit of Pecorino from Italy. (There is a Pecorino Sardo, an Italian cheese that is produced only the island of Sardinia) The texture was semi-firm and chewy and it had a sweet, light aroma. We both loved the toothsome texture and the rich flavor of this Tome and thought it was absolutely perfect with a glass of local red wine. I'll be purchasing more of this one in the future!
Next week I plan on having some more information about its origins.
Pin It
May 20, 2008
La Fête du Fromage - Pigouille des Charentes
Pigouille des Charentes. What an intriguing name.
I'm familiar with the "des Charentes" part, meaning from the idyllic Charentes region of central France.
It was that first word - pig ou, huh? - that I'd never seen before. So of course I had to try it for la Fête du Fromage!
When I pointed at the cheese and read the name out loud to the fromagère, she had to correct my pronunciation. Twice. (I hate it when my French accent fails me)
Just so everyone is clear, it is pronounced:
Pig - ew - wee Day Shar -ont
Now that you know how to say it, you might want to know the origin of the name. A pigouille is the long paddle that a boatman uses to navigate a small canal barge - a yole - along the narrow canals of the Marais Poitevin, also called the "Green Venice" of western France.
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May 6, 2008
La Fête du Fromage - Camembert Brebis
"A camembert not made out of raw milk is like making love without sex."
Hear! Hear!
I read this line in an article about Camembert just this morning!
While this week's cheese is not an AOC Camembert from Normandy, it is a Camembert fermier, more specifically, a Camembert Brebis from the Corbières.
This is the third cheese I've tasted from the dynamic duo, Chantal and Jean-Gabriel Donnet, the owners of the sole sheep farm in the Corbières. In January we tasted their luscious Brebis des Corbières and in early April we tasted their elegant Tomette des Corbières.
Mme. Donnet was at the market in Carcassonne last week, so I had the honor of meeting and chatting with the friendly Fromagère, in addition to tasting several more of her cheeses.
She was very kind, patient with my questions, and when I told her about my Fête du Fromage project, she seemed pleased that she'd been included.
Mme. Chantal Donnet slicing a piece of Tomme de Brebis for me to taste
Now, on to the cheese....
Another sublime discovery! The unpasteurized Camembert Brebis had a well balanced, earthy and mushroomy, mildly strong flavor that was both tangy and slightly salty. The aroma was sweet, grassy and soft and the texture was pure Camembert-creamy.
It was the best Camembert we've tasted in a long time. (and after the recently tasted, locally made Camembert Fermier, I never expected to find myself saying that)
Local, Minervois red wine was a perfect match as would wine from the Corbières.
The article also states that a recent census discovered that there are more than 1000 cheeses being produced in France. If that is true, I've got my work cut out for me! Pin It
Hear! Hear!
I read this line in an article about Camembert just this morning!
While this week's cheese is not an AOC Camembert from Normandy, it is a Camembert fermier, more specifically, a Camembert Brebis from the Corbières.
This is the third cheese I've tasted from the dynamic duo, Chantal and Jean-Gabriel Donnet, the owners of the sole sheep farm in the Corbières. In January we tasted their luscious Brebis des Corbières and in early April we tasted their elegant Tomette des Corbières.
Mme. Donnet was at the market in Carcassonne last week, so I had the honor of meeting and chatting with the friendly Fromagère, in addition to tasting several more of her cheeses.
She was very kind, patient with my questions, and when I told her about my Fête du Fromage project, she seemed pleased that she'd been included.
Mme. Chantal Donnet slicing a piece of Tomme de Brebis for me to tasteNow, on to the cheese....
Another sublime discovery! The unpasteurized Camembert Brebis had a well balanced, earthy and mushroomy, mildly strong flavor that was both tangy and slightly salty. The aroma was sweet, grassy and soft and the texture was pure Camembert-creamy.
It was the best Camembert we've tasted in a long time. (and after the recently tasted, locally made Camembert Fermier, I never expected to find myself saying that)
Local, Minervois red wine was a perfect match as would wine from the Corbières.
The article also states that a recent census discovered that there are more than 1000 cheeses being produced in France. If that is true, I've got my work cut out for me! Pin It
April 15, 2008
La Fête du Fromage - If You Can't Stand The Smell....
...you better stay away from our kitchen!
My trip to Marseille last week yielded a Corsican cheese to die for.
In a small fromagerie, le Normandy, I bought a piece of this pasteurized sheep's milk cheese called U Bel Fiuritu. When the fromager handed me the cheese I put my nose near the the little waxed paper package to take in its aroma, but the shop was so odoriferous, I didn't pick up anything unusual.
It wasn't until later, on the train home, that I noticed an aroma wafting up from my bag...this was one smelly cheese!
It had a washed rind that was quite sticky, yet edible, a soft texture and flavors that ranged from creamy to spicy. We both loved it's heady flavor that prickled on our tongues as it developed.
A glass of Minervois red paired nicely with this cheese.
I highly recommend U Bel Fiuritu and since it is a pasteurized cheese, it is hopefully readily available outside of France. Pin It
My trip to Marseille last week yielded a Corsican cheese to die for.
In a small fromagerie, le Normandy, I bought a piece of this pasteurized sheep's milk cheese called U Bel Fiuritu. When the fromager handed me the cheese I put my nose near the the little waxed paper package to take in its aroma, but the shop was so odoriferous, I didn't pick up anything unusual.
It wasn't until later, on the train home, that I noticed an aroma wafting up from my bag...this was one smelly cheese!
It had a washed rind that was quite sticky, yet edible, a soft texture and flavors that ranged from creamy to spicy. We both loved it's heady flavor that prickled on our tongues as it developed.
A glass of Minervois red paired nicely with this cheese.
I highly recommend U Bel Fiuritu and since it is a pasteurized cheese, it is hopefully readily available outside of France. Pin It
April 1, 2008
La Fête du Fromage - Tomette des Corbières
Monday evening:
Sitting here with a generous sliver of Tomette des Corbières and a glass of local red wine, enjoying a tranquil evening together.
Life doesn't get much better.
France is referred to as l'hexagone - the hexagon, because it is six sided, and this hexagon shaped Tomette des Corbières is a fantastic representative of its country.
However, the cheese isn't named for the shape of France, rather for tomettes, the rustic, orange-brown tiles that are so commonly found in the area.
The Tomette des Corbières is an unpasteurized sheep's milk cheese produced in the picturesque and rugged Corbières region that is known for its wine, honey and goat cheese. It comes from the sole sheep farm in the area, owned by Chantal and Jean-Gabriel Donnet, who have a small herd of 150 ewes.
During its approximately 2-3 months of aging, each cheese is washed twice a week with salt water and then sprayed with Grenache, a local, amber-colored, fortified wine that has a 16% alcohol content. This process allows the cheese to develop a mild, honeyed flavor.
It is a dense cheese, with a substantial, toothsome texture and a nutty tasting rind. My first taste had me thinking hazelnuts and honey with gentle hints of mushroom.
I enjoyed its refined, sweet and soft flavors. Not too strong and not too mild, but a very elegant cheese. I was very happy to finally taste this one and I'll be equally happy to have it again in the future!
You can find Tomette des Corbières in many cheese shops around the world: in Paris, New York, Tokyo and in California.
If you can get a hold of some, you must try it! Pin It
Sitting here with a generous sliver of Tomette des Corbières and a glass of local red wine, enjoying a tranquil evening together.
Life doesn't get much better.
France is referred to as l'hexagone - the hexagon, because it is six sided, and this hexagon shaped Tomette des Corbières is a fantastic representative of its country.
However, the cheese isn't named for the shape of France, rather for tomettes, the rustic, orange-brown tiles that are so commonly found in the area.
The Tomette des Corbières is an unpasteurized sheep's milk cheese produced in the picturesque and rugged Corbières region that is known for its wine, honey and goat cheese. It comes from the sole sheep farm in the area, owned by Chantal and Jean-Gabriel Donnet, who have a small herd of 150 ewes.
During its approximately 2-3 months of aging, each cheese is washed twice a week with salt water and then sprayed with Grenache, a local, amber-colored, fortified wine that has a 16% alcohol content. This process allows the cheese to develop a mild, honeyed flavor.
It is a dense cheese, with a substantial, toothsome texture and a nutty tasting rind. My first taste had me thinking hazelnuts and honey with gentle hints of mushroom.
I enjoyed its refined, sweet and soft flavors. Not too strong and not too mild, but a very elegant cheese. I was very happy to finally taste this one and I'll be equally happy to have it again in the future!
You can find Tomette des Corbières in many cheese shops around the world: in Paris, New York, Tokyo and in California.
If you can get a hold of some, you must try it! Pin It
October 16, 2007
La Fête du Fromage Fermière
Two férmier cheeses were tasted this week, one sheep's milk, Le Brebis du Berry - "Le Palais," and one goat's milk, Le Balnot.
Le Brebis du Berry is a little. unpasteurized ewe's milk cheese from the Berry region of central France, an area that is renowned for it's goat cheeses such as Selles-sur-Cher and Crottin de Chavignol. Fromage de brebis is not as common, so I was happy to try it. It had a creamy, soft texture with a lovely, sweet and grassy flavor and a mild, earthy aroma. We thought it was sublime!
Le Brebis du Berry was produced at la Ferme des Bruyères.
Pair with a glass of fruity Beaujolais or some Chardonnay.
Le Balnot, a fromage de chèvre férmier, comes from the small town of Ferrals-les-Corbières in the Corbières region. Just down the road from our village, as a matter of fact... The farm where it is produced is called the Chèverie La Balnautière.
This cheese had a tangy, somewhat mild, citrus-like flavor and a semi-firm, creamy texture. It was delicious, but I must say we preferred the brebis. I think a glass of white Sancerre would be perfect with this chèvre.
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May 22, 2007
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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