Capelou: mountain-pasture flavours
On the high pastures of Carlux, not far from the Lot department, Abondance cattle graze in the meadows of an organic farm. It was Alexandre Traverse, the son of the family, and owner of the site, who had the idea of ripening a cheese full of flavours rather surprising for these latitudes: Capelou. The Capelou, which is semi-hard and ripened over 4 to 5 weeks, develops fruity aromas which rank it between Reblochon and farmhouse Saint-Nectaire. The recipe is a great success and the result will definitely wow gourmets.
On sale in Sarlat AMAPs (French Associations for the Preservation of Smallholdings) and directly from the Traverse Farm: La Chapelle – 24370 Carlux. Tel: +33 (0)6 33 24 51 32.
Stéphane Bounichou from the P’tit Jean de Mai cheese dairy in Audrix, officially acknowledged as a specialist of cow’s milk cheeses made in Black Périgord, has successfully brought together food lovers and gastronomes with his delicious Tomme. The reputation of the flavours which this cheese embraces mixes exceptionally well with other products from the cheese dairy: P’tit Audrixois, a raw-milk yoghurt, and Aillou, with very fresh, traditional emphasis.
On sale on regional markets and in the Saint-Cyprien producers’ shop, behind the Town Hall.
Tel: +33 (0)6 74 41 29 71.
On Facebook: www.facebook.com/fromagesaudrix
Farmhouse goat’s cheese
“Making cheese is easy if you love it”, states the Valade family. For several generations now, the family has been breeding herds of goats in the Bergerac region which provide it with the milk required to make goat Tomme, the must-have Périgord Cabécou, fresh cheese and, last but not least, Saint-Agne in different forms and varying degrees of maturity, using traditional techniques.
Visits of the farm from Monday to Saturday from 8am to 12pm and Valadou cheeses (multi-medal winner) are sold on Bergerac markets (Wednesday and Saturday) and Lalinde market (every Thursday).
Cheese dairy. La Rouvelade in Saint-Agne. Tel: +33 (0)5 53 22 89 02.