Two férmier cheeses were tasted this week, one sheep's milk, Le Brebis du Berry - "Le Palais," and one goat's milk, Le Balnot.
The little. raw milk, brebis is from the Berry region of central France, an area that is renowned for it's goat cheeses such as Selles-sur-Cher and Crottin de Chavignol. Fromage de brebis is not as common, so I was happy to try it. It had a creamy, soft texture with a lovely, sweet and grassy flavor and a mild, earthy aroma. We thought it was sublime! This Brebis du Berry was produced at la Ferme des Bruyères.
Pair with a glass of fruity Beaujolais or some Chardonnay.
Le Balnot, a fromage de chèvre férmier, comes from the small town of Ferrals-les-Corbières in the Corbières region. Just down the road from our village, as a matter of fact... The farm where it is produced is called the Chèverie La Balnautière.
This cheese had a tangy, somewhat mild, citrus-like flavor and a semi-firm, creamy texture. It was delicious, but I must say we preferred the brebis. I think a glass of white Sancerre would be perfect with this chèvre.
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