Culture Magazine

D R I N K S W I T H C H E E S E 26 culturecheesemag.com T R AV E L 202 2 case, opt for a silky, semi-sweet Rosette with floral nuances and a whisper of citrus. TOMME DE CHÈVRE Approximately 40 minutes northeast of the old town of Bergerac is Pezuls, a quintessential example of la France profonde, or "deep France," that is truly authentic and unscathed by the hands of time. In this sleepy village of no more than 150 souls, life is slowed down. You won't find major tourist attractions, but you will encounter space to simply be. And really good cheese. In 2009 Florence and Gilles Gros left the mighty mountains of the Haute- Savoie region to start a new life as organic cheesemakers. Besides keeping 50 goats and 10 sheep on their 37-acre patch of land at La Ferme de Fouliouze, they also rent three gîtes (country cottages), where guests can recharge and reconnect with nature. You'll only hear songbirds and the happy, gentle bleating of the animals when you're there. The Gros' make a variety of soft, young cheeses with raw milk, but "la vedette" (the star), as Florence calls it, is Gilles' tomme de chèvre. As a young boy, Gilles learned the ropes of the business while taking care of the animals on his parents' farm, so it seemed only natural that his family recipe would become Fouliouze's specialty. The half-cooked, pressed cheese is aged on pine boards for at least a month and is rubbed and turned regularly. The taste is complex, rich, and fruity—perfect with a barrel-aged wine from Pécharmant, a northeast appellation of the region known for its robust reds. Florence sells her cheeses at local markets and directly at the farm, but the family's passion and dedication hasn't gone unnoticed by some of the best restaurants in the region. Michelin-starred Le Vieux Logis in neighboring Trémolat has the Gros' fromage proudly on the menu. Experiencing the Dordogne's cheeses, wines, and art de vivre will require a plane ticket, but once you discover this idyllic part of France, chances are you'll keep coming back. c The variety of cheeses at Fouliouze farm Gilles Gros making soft goat's cheeses Gilles' Tomme de Chèvre, the specialty of Fouliouze Sister at Abbey of Notre Dame de Bonne-Espérance

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