Feb 16, 2015

I Am Very: Chèvre Fermier du Tarn


I am very dog. I am very strawberries-and-cream crêpe. I am very tropical beach.

I am not very spider, very hot dog, or very snow camping.


If you haven't already figured it out, "je suis très ..." -- meaning "I am very..." -- is a common French way to express just what it is you are really a fan of.

This only fails to work on rare occasion: If, say, you're a fan of the French, or of the French language, you might be tempted to say, "je suis très français," but that would just mean you actually are very French. Rather, you could say, "je suis très langue française" -- meaning "I am very French language." Well, actually, I don't know if you could say it, but I certainly can, because I am, indeed, very French language.

THE CHEESE: Chèvre Fermier du Tarn

As the name suggests, this is a farmhouse goats' milk cheese from Tarn. It's made at the Collines aux Chèvres farm, which not only houses a herd of 200 goats grazing on a large property, but also regularly hosts interested visitors and students on field trips, in this case literally in the field.

The farm sits in the department of Tarn, just outside of the town of Andouque, in the Midi-Pyrénées. Their fresh-air, well-petted goats produce a thick, creamy cheese, mild and sweet and buttery, with just a hint of salty-citrus tang.


As you must know,  je suis très fromage. I am very cheese. But, more specifically, I am very goat cheese. There are some cow and sheep cheeses I find sublime and will rave about till the cows (or sheep) come home. But in general, when I walk into a cheese store, I instinctively turn towards the goat section and am, in particular, tempted by soft and creamy goat cheeses -- either spreadable or melt-in-the-mouth. They may not always be the strongest or more unusual tasting cheeses, but they're just like candy to me -- buttery, creamy, tangy, salty, herbal, with just a small savory, gamey edge.


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