La Fête du Fromage - Le Saint-Domnin de Provence

Why I love French cheese reason #191; le Saint-Domnin de Provence.
A cheese so divine that it deserves to be named after a saint.

Imagine a cheese that is lusciously creamy and meltingly soft on your tongue. It tastes slightly bitter and peppery with hints of tangy citrus and mild mushroom that linger on and on. All these flavors are then rounded out by the intriguing, almost imperceptible but not quite, essence of lavender.

I wish I could describe it more adequately.
Instead I'll just insist that you come to France and try it for yourself, because I don't think they export this heavenly little fromage.


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Photo du Jour - La Vie en Lavande

Our friend's house that is absolutely swimming in a sea of lavender right now. Pin It

Photo du Jour

Such a beautiful color!
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Photo du Jour

The lavender is blooming already. Pin It

Photo du Jour - La Lavande

La lavande 
It's blooming all over the place right now.

Lavender Marinated Chèvre

Put several stalks of lavender, washed and dried, in the bottom of a shallow baking dish along with a couple of branches of washed and dried rosemary.
Lay each little disk of chèvre in a single layer over the lavender and rosemary. (Try to use a dish that will fit the chèvre snugly.)
Sprinkle with some freshly ground black pepper.
Drizzle olive oil over to cover the chèvre completely.
Cover the dish with some plastic wrap and let marinate at room temperature overnight.
Spread on bread and enjoy!

Here's another delicious lavender recipe to try. (#99)

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