Fresh Goat Cheese: A Breath of Fresh Air
You’ll enjoy it on toast, with chives, pepper or a drizzle of olive oil. It’s delicious crumbled in summer salads or incorporated into hot dishes.
The Kaempff-Kohler cheesemonger’s favorite
The Kaempff-Kohler cheesemonger’s favorite
A perfectly orthodox thyme affair
Located 85 km west of Montpellier and 60 km northeast of Béziers, the Orthodox Monastery of Saint Nicholas has been established since 1965 in the hamlet of La Dalmerie, in the north of the Hérault department, in the Occitanie region, not far from the sources of the Orb.
While this holy place is known for the liturgical beauty of its services, it also owes its reputation to Father Gabriel, one of its monks, who created a superb raw sheep’s milk cheese: the Lingot de Saint-Nicolas.
This soft cheese with a bloomy rind is traditionally molded by ladle to form a small 120-gram ingot. The monks add a secret thyme essence, which they perfected after a long series of trials.
The rind of the Lingot de Saint-Nicolas is ivory in color, covered with a white down. Its creamy paste is cream-colored. It is white and mousse-like in the center.
On the palate, this cheese offers a smooth and creamy texture. The taste reveals a fresh blend of goat-like flavors with a gentle, gradual hint of thyme fragrance.
The Lingot de Saint-Nicolas is aged for at least 10 days and is best enjoyed from January to August.
It’s this week’s favorite at the Kaempff-Kohler cheese shop!
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