Goat's Cheese Under The Sun : A Recipe inspired by Euzet Wanderings
In the golden light of Provence's sun, a walk through the charming village of Euzet-les-Bains - and its gravel trails into woodlands and the Garrigue - unveils a sensory tapestry that tingles the toes, opens the eyes and stirs the belly!
The Garrigue, a quintessential Provençal landscape, is a living canvas adorned with rugged hills, vineyards, sun-dappled shrubs, and aromatic herbs.
Here, the art of flânerie is elevated to new heights as one takes in the natural wonders that mastermind the region's unique terroir.
Taking to the paths that meander through Euzet and its surrounding countryside, accept a natural pause to forage for wild thyme - an essential element in the traditional cuisine of the region. This humble herb, resilient amidst the sun's embrace, infuses the Garrigue air with its aromatic charm.
Generations of goat herds graze on this wild thyme and other aromatics that carpet the land. The flavours of this unique habitat permeate their milk, giving birth to Pérlardon's signature earthy and herbaceous notes.
Pérlardon is a raw AOC goat’s cheese of esteemed heritage
Known in times past as paraldon, pélardou, and even péraudou, this traditional delicacy bears testament to the time-honored art of cheese-making, crafted with nothing but the purest goat's milk.
With its modest round form, Pélardon presents itself as a soft-ripened wonder, its pristine exterior adorned by a delicate coat of white mold, affectionately termed "à pâte molle à croûte fleurie."
Its character, captured within a mere 60 grams, boasts a gentle diameter of 60–70 mm and a graceful height ranging between 22–27 mm, inviting culinary intrigue.
In homage to its distinguished heritage, Pélardon received the revered Appellation d'origine contrôlée (AOC) status in 2000, a tribute to its profound connection to the terroir and tradition of this cherished land.
The Garrigue, with its lavender, rosemary and thyme is a generous host to its bees and is resident to many beekeepers and small apiaries. Here, you might spot the pigment of chalk-painted hives which dot the otherwise restrained tones of a limestone backdrop.
In the spirit of harmony “Goat’s Cheese Under The Sun” is a super quick recipe that is a testament to the Garrigue's natural history, eco-diversity, and a bond between livestock and human craftsmanship that bring these rustic delights to life.
Taste the very essence of Euzet's flânerie - the art of leisurely wandering and allowing the senses to be guided by the land's offerings.
Goat’s Cheese Under The Sun
RECIPE
A simple yet extraordinary recipe that perfectly showcases the creaminess of goat’s cheese and the natural sweetness of honey, and offers a perfect balance of tastes.
Goat’s cheese has a salty tang, so for lovers of salted caramel this is a must!
Whether you're savouring it as an appetiser during a leisurely picnic or as an elegant finish to a gourmet meal, Goat’s Cheese Under The Sun will transport you to the heart of Provence's bountiful terroir and envelop you in the warmth of its culinary tradition. For the devil in us there is a hint of salted-caramel here, without the empty calories of sugar!
Pérladon cheese can be substituted here with widely available log-shaped goat’s cheese.
120g log fresh goat cheese
1 tbsp. honey
1 tbsp. fresh thyme leaves
Black Pepper
Toasted Walnuts (optional)
Baguette or other rustic bread for serving
Preheat your oven to 180°C / 350°F.
Place the goat cheese log on a small oven-safe dish.
Drizzle the honey over the goat cheese,
Sprinkle the chopped thyme leaves and grind pepper over the honey.
Scatter toasted walnuts for added texture. (optional)
Bake the goat cheese in the preheated oven for 8-10 minutes, or until the cheese is slightly softened and the honey is melted and bubbly.
Serve immediately with baguette.
Honey Hives at Euzet
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