This has to be one of the most memorable and intriguing goat's cheeses I've ever tasted. It wasn't soft or pillowy or chalky or spicy or creamy. There were no grassy or herb flavors, nor did its aroma conjure up images of a barnyard.
Le Pécalou is just a baby in terms of cheese - only 11 days of affinage - yet is very mature and refined tasting. Its texture is slightly dry and it crumbles a bit when you cut into it, but not as crumbly as a cheese like Templais Sec.
The flavor is very rich and nutty, with a fair amount of salt, a bit of a tang and a mild goatiness. It all balances out perfectly.
Finding a wine pairing was a bit difficult. It didn't work with the local Minervois red, nor did I like it with the only cold white we had in the fridge, a Vin de Pays d'Oc produced in a neighboring village. On a whim, I tried it with some rosé and was pleasantly surprised at what a great match it was.
Eh voilà, le Pécalou is the perfect cheese for summer!
This divine little fromage de chèvre is produced here in the Languedoc-Roussillon by Les Chevriers de l'Hérault, up near the town of Lodève.
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