One of the trio of cheeses that I picked up last November in Gascony got overlooked. Lost in the shuffle. Disregarded.
Ironically it was the favorite of we three tasters.
I think that after four days of canard, butchery education, Armagnac, fritons, the stunning scenery of Gascony and the enthusiasm and inspiration of Kate Hill, I was lulled into a blissful stupor. Obviously I'm still recovering.
But I can't wait to return.
Brebis Férmier de David is sold by a special fromager in Eauze who handpicks artisan and small farm produced cheeses from the Béarn region of the Pyrénées.
If I had to come up with one word to describe this unpasteurized ewe's milk cheese it would be lusty. The full-bodied, almost sharp, concentrated flavor is pure heaven on the palate. It has a flaky, crumbly texture and smells of fresh ewe's milk and grasses.
A bit like an aged Pecorino Romano. I loved it!
And enjoyed with a glass of 100% old vine carignan from the Minervois, it was even better.
Here's a very different Brebis Férmier from Aveyron that I tasted last summer.
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