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Downtime Food & Wine-National News La Brique du Forez
| La Brique du Forez |
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| Wednesday, 20 June 2007 | |
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The Brique du Forez, sometimes called the Chevreton du Livradois, can be made from goat’s, cow’s and sheep’s milk. Under the auspices of the Comité interprofessionnel de défense de la Brique du Forez (whose title is almost as long as the cheese itself), there are strict rules on the proportions of each, what time it is made, how etc. Most Brique du Forez on sale in France is made industrially from cow’s and goat’s milk. Farm cheeses are limited to local distribution, at the farm gate and in markets, or by mail order. The cheese must be 12 to 18cm by 7 to 9cm and 1.5 to 3cm thick to abide by the rules. Weighing between 150 and 300g it is perfect for the family cheese board. It is creamy white in colour with a whitish to cinder-grey rind and a soft, pliable texture. The rind is salted twice using about 4g of salt per brique. The taste very much depends on the composition of the cheese. Those with a high proportion of goat’s and sheep’s milk are stronger and more aromatic but overall it is considered to be a mild cheese. Ideally the affinage is around eight days and it should be consumed within 30 days of purchase. Christian Villain from Poyet in Vollore-Ville, Puyde- Dôme, explained the different styles of brique and other cheeses made by their fromagerie. Much of this information is also available on their amusing and informative website www.fromageriedupoyet.fr. For those living in or visiting the area, Poyet’s cheeses can be found at the street markets of Courpière on Tuesday, Thiers on Thursday, and Noirétable on Saturday – mornings only – as well as at the fromagerie itself. Their other cheeses include the tiny bouton, so beloved as an apéritif in Southern Burgundy and the Upper Loire, tommes, and fresh goat’s and sheep’s milk cheeses. The local Côtes du Forez, a slightly volcanic, earthy gamay red wine, is perhaps the best accompaniment, but any Beaujolais or Loire red goes well.  back: industrial Brique de Forez from the Fromagerie du Pont de la Pierre; front: a farm Brique from the Fromagerie du Poyet |
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