Bouyguette

Hand-shaped with linen cloth in the beautiful department of Tarn, La Bouyguette is not a cheese one might come across outside of France (in some cases one might, though), but, if lucky, one will find it while visiting or living in France, to enjoy it with a freshly baked bread and a glass of white wine.

The goats, gazing in the sun and rain on the Goat Hill (La colline aux chèvres), slowly enjoy the diversity of flora, reflecting it in every bite of cheese, which, after a 24-hour process of curdling, is being folded in a shape that resembles a boat. And, although, in the Charente-Maritime region, especially at the market, you can buy quite a fresh example of this cheese, it takes around three weeks to mature up to perfection, where a soft rind and mildly runny outer layer embodies the much fresher middle part.

With its fresh, floral, and grassy aromas marrying a milky lemony taste, this cheese is perfect as a dessert or in between the main course and dessert. Served with a touch of light and floral honey and fresh bread, bien sûr, it opens up to a whole new level, letting one experience the beauty of Tarn.

Take it out of the fridge at least 30 minutes before serving (except in summer when it is hot) and serve it leaving the rosemary on top, as it not only catches the eye but satisfies the nose too.