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 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Cahors red
From Milk
Season for indulging
Weight
400 g
Affinage
3 to 8 weeks
Pate (dough)
Uncooked, unpressed soft cheese with a washed rind


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