Cheese from Southwest France

TO BE ENJOYED WITH AN AOC OR IGP RED & WHITE WINES FROM SOUTHWEST FRANCE

Favor pairing terroirs: Irouléguy wine with Ossau-Iraty cheese, Marcillac wine with Laguiole cheese, Ariège wine with a Tomme des Pyrénées cheese, Cahors or Coteaux-du-Quercy wines with Rocamadour and Pélardon cheeses.

Blue cheeses go well with the sweet white wines of Pacherenc de Vic-Bilh, Côtes-de-Gascogne or Comté Tolosan.

SERVING TEMPERATURE

Red 17°C (63°F)

White 8 to 10°C (46 to 50°F)

A BEAUTIFUL CHEESE PLATTER

Ingredients :

  • A selection of PDO (AOP) or PGI (IGP) cheeses from the Southwest of France
  • Some grapes
  • A handful of nuts (walnuts, hazelnuts, almonds…)

LAGUIOLE
Made in the burons of Aubrac with whole unpasteurized cow’s milk. The rind evolves from ochre white to brown throughout the maturing process. The paste is smooth, straw-yellow, both supple and firm. It offers a frank taste with a hazelnut flavor.

PELARDON
Small, rounded, soft cheese made from unpasteurized goat’s milk. The texture is melting, floral, goat and vegetable aromas, with a hint of hazelnut. The thin cream-colored rind is sometimes sprinkled with superficial mold. More refined, it develops a more pronounced taste.

ROCAMADOUR
Soft cheese made from whole unpasteurized goat’s milk, on the Causses du Quercy (Lot). Under the velvety and streaked skin, white to beige in color, this small melting puck reveals aromas of cream and butter, embellished with a delicate goat smell.

ROQUEFORT
Blue-veined cheese made from whole unpasteurized sheep’s milk, in the heart of Rouergue (Aveyron). The ivory paste is strewn with blue-green veins. The texture is melting and creamy. The intensity and character of its aromas have made it a world-famous cheese.

BLEU DES CAUSSES
The history of the “Bleu des Causses” merges with that of Roquefort, but this one is made from cow’s milk. Melting, it has a balanced, sweet and fiery flavor, typical of the vigorous and well asserted character of blue-veined cheeses.

TOMME DES PYRENEES
Pressed uncooked cheese made from cow’s milk. The ivory paste is supple, dotted with evenly distributed openings and offers a pleasant and frank taste, delicately acidic (black rind), more full-bodied (golden rind).

OSSAU-IRATY
Pressed uncooked cheese made from sheep’s milk, in Béarn and the Basque Country. Under its natural crust, the generously shaped tomme has a supple texture and typical sheep’s milk aromas with a slight hazelnut taste.