Petit cendré de Paulinet

This runny little round cheese could easily be mistaken for a goat’s cheese. And that is understandable, it is made in the same way than small soft goat’s cheese and is also coated with ash. However, here we are looking at a sheep’s cheese. Made in South-West France (Tarn) and matured by François, from François Xavier Affineur in the centre of Toulouse, less than an hour away from where the cheese is made.

Under the rind the cheese is milky, sweet with light nutty aromas. The centre is firmer but remains moussey and therefore there is no ‘dry feeling’ at all – it also is grassy and lemony which contrasts perfectly with the profile found under the rind.