This little goat’s cheese is one of my personal favourites.
Made from raw milk in the Haute Garonne department in the south of France, the goat’s have roamed freely among the garrigue (the dense scrubland found in Mediterranean regions covered with wild plants and herbs).
The taste of thyme is pronounced. I imagine goats munching their way through bushes of this strongly scented herb, one of my absolute favourites.
Delicious served alongside a dry Chenin Blanc from the Loire (but then of course I would say that wouldn’t I!).
