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Say “Cheers!” with goat’s cheese |
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Friday, 21 September 2007 |
The mountain regions in the east and
south-west of France, the Loire and the
Massif Central, are steeped in the history of
goat’s cheese. Production is mainly from the
milk of two breeds, the white Saanen and the
Alpine. The range of different goat’s cheeses
on supermarket shelves today is enormous,
with a number of varieties within a type to
tempt the shopper. Here are a few which
could be used to accompany
the pre-lunch or dinner
drinks.
Small, soft, young goat’s
cheeses when coated or
rolled in pepper, vegetable
charcoal, paprika, herbs or
even grated nuts, make an
ideal apéritif. The smaller the
cheeses, the easier they are to
arrange on a plate. These
coatings not only add flavour
but also minimise the ‘goaty’
smell and taste which puts
some of us off. Many of
these cheeses can be bought
already coated and
sometimes even packed in
selection boxes, but they are
best when prepared either by
the farmer producer or at
home.
In both the Cher and in
Southern Burgundy, small,
hard goat’s cheeses which
look like thimbles serve the same purpose.
Slightly salty and nutty in flavour and grainy
in texture, they stimulate the appetite (and
the thirst). Best of all, they do not need any
preparation.
And have you tried the goat’s cheese
soaked in herbs and olive oil, and packed into
jars? This is a speciality of Provence, very
rich and very flavoursome!
A tasty selection of goat’s
cheeses: paprika, herbes de
Provence, natural and pepper,
produced by Fromagier Fabien
Dupernay, a bio (organic)
cheese maker at
Les Clies, 05300 Eourres in
the Hautes-Alpes
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