Croix Catal (Week 31)

Croix Catal
The Occitan Cross

Cheese: Croix Catal

Producer: Le Mas de Catal

Where: Rudelle, Lot, France

I am cheating again for this week, because this goat cheese is one that I had a while ago after my visit to La Cloche à Fromage in Strasbourg. I think it is a perfect choice for cheating a bit because this is one very fine goat cheese. It comes from southern France, and the cross on the cheese makes that clear: it is the Occitan Cross used by local rulers in Provence and Languedoc back in the days when France wasn’t as large as it is today, and the people in the south spoke Occitan (the langue d’Oc), a language still alive in a large part of the country and south of the border in Catalonia. The cross is white on a background of ash, which is used on many goat cheeses in France. The alkaline ash lowers the surface acidity of the cheese, and that in turn allows the molds that form a rind to develop better.

Croix Catal II
White Goodness

Inside, the Croix Catal is a beautiful white, and mine was ripe enough for the paste to ooze a bit, with flavor fully developed. As goat cheeses go, this was one of the best I have ever had. It had everything that makes a goat cheese a goat cheese, but is was unusually creamy, very fresh and clean – just délicieux. It is made on a farm with a little over 200 goats in Rudelle, a tiny little town of less than 200 souls with a remarkable fortified church with crenelated walls. Rudelle is in the French département Lot, named after the river that flows through it.

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