La Mothe co-op in Nouvelle Aquitaine, maker of the Poitou au romarin, was founded all the way back in 1897. Specializing mainly in goat cheeses, the facility was later bought out by Poitou Chevre in 1996, a family run business which focuses mainly on the traditional production of the likes of Chabichou du Poitou and Mothais sur feuille.
From the Poitou-Charentes region, the Poitou au Romarin is made using pasteurized milk, hand molded in a disc shape and topped with a few rosemary stems. Like thyme, sage or tarragon, rosemary is herbes de provence family. It grows naturally all around the Mediterranean and is commonly used in recipes of the area.
FLAVOUR: Lactic forward with a clean caprine taste with provencal aromas with a slight spice to it.
WAYS TO ENJOY: Take it out of the fridge at least 30 minutes before enjoying. Fresh bread and a red wine from the south of France (Languedoc, Roussillon or Provence) made from Syrah or Grenache grapes.
