| CATHARE |
 Description:
This cheese proudly
carries the crest of its region the Languedoc. The "occitane" cross is
inscribed on the face of the cheese. The cheese’s form is a flat disk
covered in charcoal powder. Otherwise after "affinage" (maturing the cheese)
the pate hardens and develops a smooth, fine texture, with a subtle goat’s
milk taste typical of the goat’s cheeses found in this region of France.
Texture:
The pate is
crumbly when fresh. After the “affinage
Taste:
The taste is distinctly of
goat’s milk, enriched by the aging process. If you like the soft taste of
milk this cheese is delicious eaten fresh. Otherwise, after maturing the
cheese, the cheese develops a subtle goat’s milk taste typical of this
region. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
200 g |
| Affinage |
 |
2 to 3 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
