Quercy with Rosemary

From the sun soaked plateaus of the Quercy region, Le Meunier is a revered family fromagerie that has elevated raw goat milk cheesemaking to an art form since 1925, with each wheel reflecting a profound connection to the land and its seasonal rhythms. This cheese was inspired by the region’s ancient pastoral traditions, where shepherds would roll their fresh goat cheeses in local herbs to preserve them during long transhumance journeys, a practice that has been revived and refined by Le Meunier’s master cheesemakers.

Made from full fat raw goat’s milk, this small, flat disc features a natural rind that is generously encrusted with crushed rosemary needles, lending it a rustic, woodland appearance. The paste is initially firm and chalky, yet melts into a creamy, almost fudgy texture as it ripens, revealing a complex interplay of flavours. Hints of wildflower honey and toasted almonds emerge in the finish, creating a balanced, savoury experience that is both robust and refined. To enjoy it at its peak, we recommend serving at room temperature, allowing the herbs’ essential oils to fully release their aroma.

It is exquisite when baked whole until warm and gooey, then drizzled with olive oil and served with crusty bread for a simple yet impressive starter. For a cold preparation, crumble it over a roasted vegetable tart or pair it with sun dried tomatoes and olives. For the perfect beverage pairing, choose a dry, herbaceous Sauvignon Blanc or a crisp Picpoul de Pinet, whose zesty minerality echoes the cheese’s tang while complementing the rosemary’s piney notes. A light, fruity red like a Côtes du Rhône also works wonderfully, its soft tannins and peppery character harmonising with the herb crust for a truly regional experience.