A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related, from a VIAC-certified urban cheesemaker.
Cazelle de St. Affrique, from the caves of legendary french affineur Hervé Mons, is an amazing little sheep’s milk puck from Aveyron, Midi-Pyrénées region. Similar in style to the classic goat’s milk Crottin de Chavignol, the first part of the name, “Cazelle”, derives from the small stone huts dotting the shepherd’s fields in the region, while the town of Saint Affrique gives it the second.
Barely holding it’s form when resting on the slate, once you cut the golden-white, pillowy rind open it collapses out into buttery, oozing goodness, pure decadence in a few blissful bites, with a flavor of hay and field herbs, nutty, earthy and tangy, melting on the tongue. This bite-sized cheese is likely to be gone in just a few.
Purchased at Bedford Cheese Shop’s new Manhattan store.
