Petit Fuxéen doesn’t look like a classic Pyrenean cheese, with its faded red rind and white down.
In the Pyrenees, deep in a valley of the Ariège department, the famous Cabrioulet cheese dairy was created over thirty years ago.
Marie-Suzanne and Philippe Garros have developed unique cheeses with a remarkable identity. They produce their goat’s milk there, and transform it into nuggets, some of which have become emblematic, like Petit Fiancé. They recently created its cow’s milk cousin, named after the nearby town of Foix.
Petit Fuxéen doesn’t look like a classic Pyrenean cheese, with its faded red rind and white down, it’s more like a little Munster. The paste is a beautiful yellow, indicative of its bovine origin. On the nose, the scent of the latter is clearly present, as it is on the palate, where it stands out as one of the most racy specialties, especially when the maturing process has done its work.
Occitanie, Pays de la Loire