La Fête du Fromage - Fromage de Chèvre Fermier

Over the last year and a half I've tasted cheese blanketed with crushed walnuts, cheese covered and matured in grape marc, cheese wrapped in grape leaves, cheese washed with marc de Bourgogne, cheese sprinkled with winter savory and cheese dusted with ash.

Now here's a new one: this little fromage de chèvre is coated in minced seaweed.

My friend in Brittany recently discovered it and was so impressed that she thought it would be a great addition to la Fête du Fromage and sent me a piece. She was right!


It has no name.
The label only gives the name of the producers and the name of the farm, Élevage du Saint-Goal, in Pluvigner, and calls the cheese simply, Fromage de Chèvre fermier au lait cru.


The seaweed lightly infuses the unpasteurized goat's cheese with grass and herb flavors and there is a salty sea taste, which one would expect. There is none of that pronounced "goatiness" that turn some people off, rather a gentle, sweet, milky flavor. The texture is thick and rich, a little chalky and pleasantly chewy.

This cheese is a wonderful find! Maybe she'll send us some more one day. (hint hint)

We enjoyed some light, white wine with this fromage de chèvre. Some hard apple cider would also be good. Pin It

La Fête du Fromage - Fromage Frais Férmier

Un bon Fromage Frais Fermier moulé à la louche.

Fromage Frais Férmier is a fresh, salted, unripened cheese that comes directly from the farmer. The term moulé à la louche means that the cheese curds have been hand ladled into the molds.

This particular one is produced from whole, unpasteurized cow's milk on a farm in the Charente-Maritime.


I found this cheese in a shop in Cognac. As I lifted it from its tray, wet and dripping, and slipped it into the plastic bag that the shop provided to keep it from leaking all over my other groceries, I caught a whiff of its mild, super fresh, milky aroma and just knew it was going to be good.

Back at our gîte, I sliced half of a baguette and carefully unwrapped the little, pillowy Fromage Frais. We spread it on the bread and took a bite.


My husband and his son, who is visiting for a couple of weeks, were instantly smitten. They oohed and aahed and asked for more. Sadly I wasn't bowled over.
The texture was soft and fluffy and the flavor was salty, rich, fresh and tangy, somewhat similar to cottage cheese. Which I don't like.
Luckily they both love it.


After watching them demolish half of the cheese, all the time raving about its deliciousness, I had another taste and decided that it would be perfect for breakfast, with some fresh fruit or drizzled with honey.
If you come across some locally made Fromage Frais, you should definitely give it a try!


Pin It