It was impossible to resist.
This is another spectacular, washed rind, unpasteurized cow's milk cheese produced in the Auvergne, home to some of France's most famous fromages: Cantal, Bleu d'Auvergne, Gaperon, Saint-Nectaire and Fourme d'Ambert are a few examples.
It is named after lac Pavin, a lake that was formed about 6000 years ago in the crater of an extinct volcano in the Puy-de-Dôme département. The lake is known for being the deepest in the Auvergne and is considered to be one of the most beautiful lakes in the region.
Le Pavin d'Auvergne is a strong cheese. Its intoxicating flavor is rich with the taste of mushrooms and walnuts. The texture is dense and chewy, and very smooth and supple. It has a memorable, pleasant mouthfeel.
This one comes highly recommended!
Red wines from Bordeaux such as Côtes-de-Blaye or Côtes-de-Bourg pair well with le Pavin.
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