I always crave the soft raw milk cheeses that are impossible to find in the U.S (impossible to find because U.S. law requires that all raw milk cheeses be aged at least 60 days, which renders them less soft ).

Last Sunday, on seven-hour layover in Paris, I strolled down to the famous market on rue Cler and stopped into La Fromagerie, the renowned cheese shop at No. 31. The creamy cakey goat's milk cheeses sitting on straw mats in the window attracted me right away. They were all diverse shapes and sizes: Little bell-shaped cheeses called Clochette, doughnut-looking cheeses called Couronne Lochoise, cork-shaped ones called Bonde de Gatine, and pyramid-shaped ones called Pouligny Saint Pierre. This incredible view through the glass window was the best food porn I have ever seen!

After spending about forty-five minutes tasting them and talking with the cheese experts at the shop, I purchased a goat's milk cheese called Cathare. Everything about this cheese -- from its appearance and taste to its production and history -- fascinates me. Check out my review after the jump.

Appearance: Shaped like a disc, this cheese is covered in charcoal powder except for an inscription of the Occitan cross on the top, which gives it a majestic ceremonial look. (The cross indicates its origin from the region of Occitania, located in France's Languedoc province). Below the rind, the cheese has a pristine white color.

Taste: Upon my first bite, the floral aroma and the delicate flavor of fresh goat's milk transported me to cheese heaven. The texture and flavor are well balanced. The texture is cakey, creamy, and soft. Its unique tang is lightly sweet and acidic with hints of lemons.

Production: This cheese is a farmhouse cheese, meaning the cheese makers use the milk from their own farm rather than purchasing milk from dairies in their local region. From spring to fall, the cheeses are aged for two to three weeks, typically.

History: The name "Cathare" evokes the Christian religious movement called Catharism that began in the Languedoc region during the 11th century. Cathars believed the purpose of existence was to transcend the material world and to spiritually transform it. In a sense, the exquisite beauty of the cheese's flavor transcends matter and becomes divine.

Because Cathare is at its prime when its only two or three weeks old, it's typically not available in the U.S., so if you're ever in France, make sure you ask for it!