A few times a week, when we get our cheese deliveries, I fall in love all over again. This week I'm head over heels with the Fleur du Maquis (far left),a cheese made from the milk of Lacaune ewes, in the Corsican region of France. The name means "Flower of the Maquis". These small, sliceable wheels are rolled in the herbs that grow wild on the Corsican hills. Rosemary, sage, and juniper berries adorn the outside of this beautiful, mild, tasty cheese.
Next we have the Cabecou Feuille D'Armagnac (far right), fresh dollops of Perigord goat cheese dipped in plum Armagnac, sprinkled with a little black pepper and wrapped in a couple of chestnut leaves. At first bite there is a slight kick from the Armagnac, then a smooth, soft finish from the goat cheese. Delicious.
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