Every time I discover a new cheese my heart skips a beat. After tasting over 221 French cheeses , my Fête du Fromage project reached a bit of a dead end. I rarely came across a cheese that I hadn't already tasted and in general my passion for writing about cheese waned. So, I kind of gave up . Then this morning I spotted a locally produced fromage de vache at the Bayeux market and my desire to share a new (to me) French cheese was rekindled. Le P'tit Vache Affiné au Pommeau is a young, unpasteurized cow's milk cheese produced on a small farm near Villers-Bocage . It has been aged for a mere two weeks, during which its rind is washed daily in Pommeau, a fruity mixture of AOC Calvados and apple juice that is enjoyed locally as an apéritif. The pâte has a very fine, crumbly texture and the flavor is sweet, lactic and mild, with stronger aromas and flavors on the rind. I expected it to pack more of a punch, so was pleasantly surprised by its softness. I think it will make a...
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