Also known as the fort de Ventoux, Cachat is an extremely pungent cheese à pâte fondue ie made of leftover sheep and/or goat’s milk cheeses, garlic, onions, vegetable bouillon, eau-de-vie or cognac, white wine, crème fraîche, kneaded and fermented until it knocks your socks off.
The name comes from the Provençal verb cachar (to crush, to press). It is sold in tubs, sometimes labelled fromage fermier.
Images by Marianne Casamance