In the Pyrenean massif of the Ari\u00e8ge, tucked away at the bottom of an unspoilt valley, the Cabrioulet dairy has stood for over thirty years as a benchmark of farmhouse cheese. Marie-Suzanne and Philippe Garros, both farmers and cheesemakers, turn their goat’s milk into unique creations there, including their signature Petit Fianc\u00e9. Christophe has recently taken up the torch, carrying this fine cheesemaking tradition forward.<\/p>\n\n
Their Tomme ari\u00e9geoise, recognisable by its orange, slightly rough rind, benefits from a generous size that allows for extended ageing. This gives the aromas ample time to develop in the cellar, while the rind becomes etched with small, undulating furrows, bearing witness to its natural ageing. The bright white paste reveals a clearly pronounced goaty character, both on the nose and on the palate.<\/p>\n\n
With ageing, this cheese stands out as one of the most distinguished of its family, pairing remarkable creaminess with a complex, well-balanced aromatic range that can turn downright wild.<\/p>\n","protected":false},"excerpt":{"rendered":"
In the Pyrenean massif of the Ari\u00e8ge, tucked away at the bottom of an unspoilt valley, the Cabrioulet dairy has stood for over thirty years as a benchmark of farmhouse…<\/p>\n","protected":false},"featured_media":1749,"template":"","meta":{"_acf_changed":false,"footnotes":""},"types_fromage":[37],"class_list":["post-5020","fromage","type-fromage","status-publish","has-post-thumbnail","hentry","types_fromage-goat-cheese"],"acf":[],"yoast_head":"\n