One of the best things about eating my way through the cheeses of France (other than stating the obvious) is that I'm learning about French geography as well.
Not too far from here is the Tarn - a gorgeous region that is home to Albi, a red brick covered bustling market town, and the farm Les Paulinetoises, who have been producing fromage de brebis for over 20 years in the small village of Paulinet.
This unpasteurized, bloomy-rind fromage is very odoriferous. It is packed with heady barnyard aromas that I appreciate, but might put some people off. Its bark is worse that its bite though...Brebize is quite mild tasting and seriously delicious.
The flavors are a mix of mushrooms, sweet hay and salty earth and the texture is oozing, smooth and chewy. I thought it was just perfect smeared on some pain complet and enjoyed with a glass of local rosé.
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