| No.16 Fouchtra
This fabulous goats’ milk cheese from Cantal in the Auvergne, is my ‘Harry met Sally’ moment.
Created 40 years ago by his father and aged to melting ripeness by affineur Xavier Morin, it is inspired by the classic St Nectaire of Cantal.
Supple-textured goats’ milk cheeses are rarities and Fouchtra is a jewel.
Ripened to perfection at around 4 months, it has an unctuous and melting texture and a mellow, rounded flavour.
The cheese is a large narrow disc with a ‘floury’ white rind that is speckled with yellow mimosa mould.
It’s an absolute stunner. A glass of Pouilly Fume would be good. |
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