Cabrion du Forez
A farmstead cheese from Ambert and Forez areas in the Auvergne region of France. Made from the mixture of cow and goat's milk, Cabrion du Forez is matured until dry in humid cellars and shaped like a brick. Also known as Brique du Forez or Chevreton d'Ambert. Affinage of the cheese takes two to three weeks. It contains the fat around 45%. The rind is natural with white mould that thickens over the ripening period. It has soft, nutty and buttery paste with aroma of goat cheese. The taste has a distinctly vegetable and plant flavour that is pleasurable and well regarded to the palate. Pair it with Beaujolais, Cotes or Roannaises wine.