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.
