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The Cathare
 The Cathare is a raw goat’s milk cheese. It has the shape of a fine ashen disc, weighs about 200 gr and is marked with the Cathar cross. It is a surface-ripened cheese with a soft and smooth pate.
History
As its name indicates, that cheese is from the Languedoc, precisely from Lauragais in the Cathar’s country. The local people is proud to continue its production in Saint-Felix de Lauragais (Haute-Garonne).
Production
The goat’s milk is curdled and mouled. Then it is dried, removed from the mould, and salted with the hands.
Its maturation lasts 2 to 4 weeks. The Cathare is available from march to december.
Choice and tasting
Eyes : surface-ripened cheese, ashen on top and ivory under.
Nose : light caprine odour.
Palate : well-balanced taste of milk and fresh herbs. Becomes very stronger with extra maturation.
The Cathare’s maturation is excellent, so you can keep it a while before tasting. It appreciates the company of a white dry wine, as a Meursault.
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