Basically this is a young lightly ripened goat's cheese with Herbs de Provence on the rind for flair and flavor. Made in France but without any brand name to speak of it's cheap to come by here in Germany and actually quite good. Rejoice!
Milk: Goat, pasteurized
Rennet: Animal
Affinage: About a month
Notes: The French love them some Herbs de Provence, and not without good reason. Toss that on some goat cheese? Bam: Chevre de Provence. Value added.
Thoughts: Fresh and milky, the paste of this cheese has a complicated garlic flavor, earthy, and bold, but not overpowering. The rich paste is very creamy by itself and when eaten along with the creamline and rind makes for a delightful combination of textures and flavors. With the Herbs de Provence taking a definite backseat for once, the dominant flavors here are garlic and milk. The paste is not chalky but characteristically bone-white and just crumbly enough, and the grassy/milky freshness keeps you coming back for more.
Caution
The big names in cheese may get the most oohs and aaahs at the cheese counter but sometimes you can find gems for half the price by being a careful and bold buyer. I bought something that looked like a Bucheron style goat cheese though the stout Yeowoman behind the counter had no information on it other than that it was from goat's milk, and it was a delight with fresh strawberries.
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