"Artists who seek perfection in everything are those who cannot attain it in anything." - Eugene Delacroix
If cheesemaking is an art, and I absolutely believe it is, then the cheesemakers at La Ferme de Roquecave are true artists. The owners of this little farm in the Haut Languedoc focus on producing a small array of organic fromages de chèvre, and they do them beautifully.
My latest purchase from their stand at the Olonzac market is this wrinkly, ash covered goat's cheese called Magnum.
I was curious where that name came from, but the farmer's daughter was doing the selling that day and had absolutely no idea. Maybe they just like interesting names? Perhaps it's an inside joke?
They also have a cheese called Fouettard Claquemolle, undoubtedly one of the most bizarre names I've ever come across.
Maybe they sat around one day drawing names out of a hat?
It doesn't really matter, as all of their cheeses, La Lauze and Chèvre de Roquecave included, are so delicious that their names are inconsequential.
This is a intensely goaty goat's cheese, so it definitely wouldn't appeal to everyone. It packs a tangy, lemony punch and its medium strong flavor lingers on your tongue. It is chalky and chewy, and the soft, finely textured, creamy pâte simply melts in your mouth.
Magnum is a sublime, very sophisticated cheese that I think comes pretty close to perfection.
Since the farm is just up the road from us I decided to taste it with a local red from the Minervois. It was a match made in heaven!
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