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 it's name from the village of Laguiole, where the famous knives are also made. It's 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, it's chalky white, nutty interior melts in your mouth and turned the red wine we were drinking into ambrosia. It's 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 pure sheep's milk cheese shaped into a little brick. It is a pasteurized cheese from the Aveyron and available in most major supermarchés. The creamy interior oozes out when you cut through it's 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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