France Mons Mistralou Bio 60g*

Mistralou is one of those rare cheeses that can be appreciated at every stage of its maturing process. When young, the cheese is fresh and melting, with light goaty notes. Around 2 weeks, Mistralou begins to cream under the rind, revealing woody aromas. Well-ripened, around 4 weeks or more, and creamy to the core, it reveals its Provencal character: assertive and melting at the same time. This cheese is a nugget not to be missed.

The Mistralou is made by a young producers couple who rolled up his sleeves by taking over an almost-relinquished farm. They rebuilt a livestock, essentially with Rove goats, a local breed threatened of extinction. The goats are fed in an exceptional local path, which gives changing but always pleasant flavors to the cheese. The chestnut leaf wrap which is a wink to the Banon (local cheese), gives a woody flavor to the Mistralou.

Tasting Notes: Thin rind, white paste. On the nose, slightly woody on top, fresh and light inside with a fresh milk and nice woody notes.

Pairing Suggestion: Fruity white wine (Vallée du Rhône), blond beer.