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pungent cheese from Mont Ventoux

tartine de Cachat, fromage fort du du Ventoux

Also known as the fort de Ventoux, cachat is an extremely pungent cheese à pâte fondue, ie made from leftover sheep and/or goat cheeses, garlic, onions, vegetable bouillon, eau-de-vie or cognac, white wine and crème fraîche, kneaded and fermented until it knocks your socks off.

pot de chachat

The name comes from the Provençal verb cachar (to crush, to press). It is sold in tubs, sometimes labelled fromage fermier.

Cheese and dairy

Provence-Alpes-Côte d’Azur

Text © Dana Facaros

Images by Marianne Casamance