Feuille du Limousin

26 01 2011

Feuille du Limousin

Now that I have a cheese shop across the street from my apartment, my cheese consumption has increased dramatically.  Their selection isn’t humongous, but it does change a bit with the seasons, and I’m always on the lookout for cheeses I haven’t tried before.  Last week, I found this pretty, teardrop-shaped specimen called Feuille du Limousin.

One of the first things I do when I bring home a new-to-me cheese is check Loulou’s cheese list to see if she’s written about it.  I am excited to report that this one is not on her list!

Feuille du Limousin is a goat’s milk cheese, formed in the shape of a chestnut leaf, which is the symbol of the Limousin region.  The goats whose milk is destined to become feuille du Limousin must have a diet of at least 50% grass from the region.  They are also allowed to eat beet pulp and whole corn.  I guess all that sugar leads to sweeter milk?  To make the cheese, the milk must be raw, untreated, and used within 24 hours of milking.  It takes about 800 grams of milk to make one 140-gram cheese.

This cheese was a real winner in my book.  It is surprisingly fresh-tasting for this time of year, when most of the “seasonal” cheeses are either very firm or extremely gooey from several months’ aging.  The flavor is that of fresh goat’s milk, with a hint of piquancy from the wrinkly white rind.  The interior of the feuille du Limousin is rather dense and slightly crumbly, but it absolutely creamy on the palate.  There’s a hint of chalkiness to it, but not in a bad way.  Maybe that’s what they mean by “mineral.”  Just underneath the rind, the cheese has a ring of ripened gooiness, but the rest remains solid.

Feuille du Limousin, Bleu d'Auvergne, Abondance

Keep an eye out for this one – Feuille du Limousin makes a lovely addition to a winter cheese board!

Originally published on Croque-Camille.

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19 responses

26 01 2011
Chez Loulou

Sounds like one I would really enjoy and I love the teardrop shape! I’ll have to look out for it.
Interesting fact about the goats eating beets and corn. That has to affect the flavor of the milk.

26 01 2011
Esme

This sounds like a delicious cheese-I do miss the cheeses of France.

27 01 2011
Hannah

Love cheese posts! Gooey gooey deliciousness, even if the ones you showcase are out of my reach :)

27 01 2011
Nanan

Love me some queso – Colombia is NOT known for cheese – sniff sniff…

27 01 2011
Fiona at Life on Nanchang Lu

Please don’t write about delicious cheeses made from raw milk. Too jealous, really, too jealous!

27 01 2011
Louise

Oh this looks and sounds astonishing. I’ve never seen this particular cheese before, but do love goats cheese tremendously. And how wonderful to have a cheese shop across the road! And living with seasonal cheeses must be such a delight, instead of year round plastic wrapped cheeses available in a supermarket, no matter how nice they seem.

27 01 2011
Hopie

Mmm…I might have to ask for that at my fromagerie! Seasonal cheeses sounds like a great way to beat the winter blues ;-)

27 01 2011
croquecamille

Chez Loulou – The shape is definitely what caught my eye!

Esme – So will I, when I eventually leave. That’s why I’m trying to take full advantage now! :)

Hannah – Come on, I’m sure you could raise some goats, feed them only beets, corn, and grass from the Limousin, and then milk them and make cheese. You could make it any shape you want! :P

Nanan – I’m sure they have many other wonderful things though…

Fiona – Now you know how I feel when you write about soup dumplings! ;)

Louise – The cheese shop across the street is one of my favorite features of my apartment.

Hopie – Do! Cheese is a great way to cure ANY blues. :)

27 01 2011
Jessica

I’m always on the lookout for some new goat cheeses! Can’t wait to go look for this one at my local fromagerie.

28 01 2011
Tammy McLeod

I’m with Hannah on loving cheese posts! How dangerous t ohave a new shop just across the street.

28 01 2011
foodie and the chef

I’m just mad for goat’s milk cheeses – lucky you having a cheese shop so close. It would be terribly dangerous if I were in your shoes, I’m not sure I’d be able to control myself :)

28 01 2011
croquecamille

Jessica – I hope you find it!

Tammy – I try to limit myself to two visits a week, and only buy things with cash. It helps.

foodie and the chef – There are definitely times when it gets out of hand. :)

28 01 2011
andrea

I love cheese posts! They’re the one kind of food it seems about which there’s an endless amount to learn. By the way, I’m pretty sure I’m moving to Paris in September for 9 months, so I hope to get to do a little exploring with you! I surprisingly have no foodie friends in New York.

29 01 2011
Ann

I love that it’s in the shape of a chestnut leaf because that’s the symbol of Limousin.

29 01 2011
Michel

I will have to see if the Cheese Board in Berkeley California carries this cheese as it sounds truly delish! If not, I will have to wait till we return to France later this year and try it then.

30 01 2011
The Mistress of Spices

Never heard of this one! Must add it to my “cheeses to try” list :-)

30 01 2011
croquecamille

Andrea – I do find that surprising. And how exciting that you’ll be moving here! We’ll definitely have to hang out!

Ann – I know, I don’t think I ever really considered the shape of a chestnut leaf before…

Michel – Good luck, I hope you find it at your local cheese shop!

Mistress of Spices – I have one of those, too. Right now it is so long I will never get through it all! :)

10 02 2011
Ryan

Those cheeses look amazing. I want a cheese shop near my house!

10 02 2011
croquecamille

Ryan – I am a very lucky woman. :)




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