I can’t seem to get enough of this one particular cheese – Le Moulis. I have loved it for many years. It is a cheese without a P.D.O. – a Protected Designation of Origin, which would guarantee its production in the unique region where it originated, in this case the Moulis region of the Pyrénées – but it has been a cheese of exceedingly high quality for many years. There are many similar tommes produced in this corner of France so they could be lumped together under one P.D.O. umbrella, though this may not be necessary, or advantageous. I love all those fermier cheeses dearly: partly for their simple elaboration, but also for their correspondingly complex flavors. How this can be so: simple crafting leading to profound profiles?
This is precisely the point. Milk is, or should be, a nutrient-dense fluid. When it is fermented and made into cheese the goal is to preserve those nutrients and to possibly enhance or elaborate those nutrients as well. The fermentation helps reach both of these goals: preservation and enhancement. The many nutrients themselves give depth to the overall profile of cheese.
Le Moulis does not receive complicated secondary treatments; it is a basic farmer cheese. No bloomy white coating, no smelly orange rind, no blue veining, and no superfluous floral adornments, just cheese: pure and simple. Definitely uncompromised milk.
The flavors upload onto the palate without a lot of fanfare; they open up gradually but finish authoritatively. Most everyone loves Le Moulis at the start because it reminds them of their first food – mother’s milk. The flavors evolve across the palate, highlighting all the variegated plant species those cows enjoyed that afternoon in southwest France. The balanced simplicity makes Le Moulis an ideal marriage candidate for many wines; its lingering complexity leaves the shy wines to themselves.
- Max McCalmanPosted by Artisanal Cheese