The Cathare proudly carries the crest of its region the Languedoc. The “occitane” cross is inscribed on the face of the cheese. The cheese’s form is a flat disk covered in charcoal powder. Otherwise after “affinage” (maturing the cheese) the pate hardens and develops a smooth, fine texture, with a subtle goat’s milk taste typical of the goat’s cheeses found in this region of France. The taste is distinctly of goat’s milk, enriched by the aging process. If you like the soft taste of milk this cheese is delicious eaten fresh. Otherwise, after maturing the cheese, the Cathare develops a subtle goat’s milk taste typical of this region.
Region: Languedoc-Rousillon
Milk: Goat
Seasons: Summer, Fall
Classification: Aged Fresh
Weight and Shape: 200g, flat disc

Tasting Notes:

A recently created cheese, Cathare has a smooth, fine texture and a subtle goat’s milk taste that is enriched by the ageing process.

How to enjoy:

Delicious teamed with a full-bodied and fruity wine, such as a Gaillac.


White wine: Gaillac (Mauzac, L’En de l’El, Ondenc grapes)
Red Wine:
Sources: The World Cheese Book (Editor-In-Chief: Juliet Harbutt)
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