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.
Ok, I'm done extolling its virtues. Now on to the facts.
Le Saint-Domnin is produced on a small farm, Le Petit Jabron, located in the shadow of Mont Ventoux. The family produces several kinds of unpasteurized fromage de chèvre from their herd of 230 goats which graze amongst the olive trees and lavender fields of the Haut-Provence.
Its unusual name comes from from a 12th century chapel near the farm that is situated on the ancient pilgrimage route of Santiago de Campostela.
A classic wine pairing would be a Sancerre from the Loire Valley, but I think this lavender infused cheese would also pair well with a light red.
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