Looks can be deceiving…for upon first glance you may mistake this cheese for a rock, rusty metal object, large moldy donut…anything but a delicate wheel of cheese.
- Dore Valley, France
- Raw Sheep
- Firm Natural Rind
- Smells: Silage, Sour Milk
- Texture: Greasy, Marzipan
- Taste: Raspberries, Yeast, Grass, Boiled Milk, Sedimenty Rind
- Finish: Woodsy, Root Vegetable
Relatively new to the french cheese scene, Lavort arrived just before we ended the grand 20th century. Stories are few, but it seems the recipe has routes back to the Spanish crusades, but fell out of practice till rather recently. Today Lavort is crafted by Pierre Beaumont in the Dore Valley, the wheels are then sent to be aged in the caves of Hervé Mons’. Hervé along with 28 other affineurs look after well over a hundred different cheeses from small farmhouse cheesemakers across France. Similar to few other cheese that come from the Auvergne region of France Lavort is delicate, refined, soft spoken, yet so unique and intriguing. The brownish-gray earthy rind reminds me that of a cave wall; it even has that damp mineraly aroma. Upon tasting, a whole realm of flavors surface from root vegetables to berries, all subdued yet present enough to make an impression. I could go on and on about the complexity of this unpasteurized ewe’s milk cheese, or one could…
Grab an adventure companion, bottle of french red wine, a poetry book of choice, fig jam, and a wedge of this labyrinthine cheese.