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Apérobic – small is beautiful |
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Monday, 21 July 2008 |
This unusual name for a cheese
comes from a combination of two
words: apéritif, abbreviated to apéro,
and bicot, a small goat. Apérobic
cheeses are regarded as the smallest in
the world and are made, almost
exclusively, in the Saône-et-Loire and
the Rhône.
Mild in flavour, and made from
goat’s milk in the spring and summer,
cow’s milk in the winter or a
combination of both in the autumn,
they are no bigger than a thimble. In
fact, some producers refer to them by
this name (‘dés’).
About 1.5cm in diameter, as little
as 2cm high and weighing 3 to 5g, with
a maturation period of 14 days, they are
firm in texture, often with bluish-grey
mould spots on the outside as they age.
Although easy to find throughout
southern Burgundy, particularly on
market stalls, they are seldom seen
elsewhere, being made only on a farm
or artisan basis.
Serve them along with nuts,
crisps and cocktail sausages with
an apéritif of a local dry white or
sparkling wine.
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Downtime 
