| CARAYAC |
 Description:
Le Lot en Quercy, is
known for abundant food, exceptional farm products and a good table. The list
is long, a world reputation for foie gras (goose liver), the great tonic Cahors
wine with its deep healthy red colour similar in hue to the cheeks of the vine
growers; the wine marries to perfection with one of their delicious cheeses,
the Cabecou de Rocamadour; the list goes on with fruit based spirits such as
fresh plums and nuts. Oh! land of pleasure and joyful fare. To the list we add
this excellent cheese from ewe’s milk; the Carayac, presented in an
original form. The name, Carayac, comes from the village where it is produced.
Texture:
The rind is a
light orange colour, fine in texture with a creamy dough (pâte) that is
smooth and succulent.
Taste:
A wonderful example of ewes milk at
its best, greatly sort after by discerning gourmets. Its generous pleasure on
the palate merits the rich and rugged wine of Cahors. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
400 g |
| Affinage |
 |
3 to 8 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a washed
rind |
|
