This pressed, natural rind, unpasteurized fermier goat's cheese is nothing like a fresh, crumbly-centered Loire Valley chèvre. Instead, le Petit Fiancé des Pyrénées reminds me of a young Reblochon, somewhat like le Chevrotin des Aravis, only softer and more delicate.
It is produced in the Ariège department in the Pyrénées (as you probably already guessed). It is rich with yeast, nuts and salty flavors. The pâte gently oozes when you cut into it, promising a wonderful cheese. It did not disappoint!
"Enjoy it now," the Fromager said. "Do not refrigerate it and do not let it mature, it is ready to eat this week."
Let it mature???
As I gently placed it into my bag, noting its dense, supple texture through the wax paper, I couldn't wait to get home, tear off a hunk of baguette and slice off a wedge. Not a chance that I was letting this one sit around any longer than necessary.
Le Petit Fiancé des Pyrénées' hefty price tag was worth every luscious mouthful. It didn't take us long to polish it off and how I wish I had bought two instead of just one so we could have savored it all week.
I didn't, and in only two days it was gone.
I need to get some more. Soon.
Light red wines, such as a Mâcon from Burgundy, will compliment this cheese perfectly.
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