Chanteral
In the Pyrenees, deep in a valley in the Ariège, the famous Cabrioulet cheese dairy was founded over thirty years ago.
Marie-Suzanne and Philippe Garros have developed cheeses there that are unrivalled, innovative and imbued with a remarkable character. They produce their own goat’s milk there, and buy cow’s and sheep’s milk from neighbours.
From the latter came the Chanteral, whose name evokes a singing ewe—a small, orange-red tomme with a soft, ivory-colored paste. This creamy texture is characteristic of their production, a kind of generosity in the paste. The aromas are equally impressive. While the background inevitably carries a hint of sheep, many floral and herbal notes subtly enhance the overall profile. This subtlety fades somewhat during aging, giving way to more animal-like characteristics, with dried hay providing the backdrop. For us, this is, in fact, a recurring trait in many Pyrenean cheeses.
Categorie
Sheep's milk cheeses
Région
Occitanie
Lait
Ewes
Terroir
Pyrenean valley
