Founded in 1986, La Fermière de Méan is a cooperative dairy farm located in southeastern Belgium. Inititally, they only produced milk, but in 1990, the dairy began making cheeses using milk provided by the members.
The cooperative’s aims are two-fold. The first is to raise their animals in a humane manner and to operate their farms in an environmentally sound way. Second, La Fermière de Méan aims to provide consumers with healthy and environmentally conscious dairy products that are high in quality.
Modeled on a cow’s milk cheese made by the same producer, Cabricharme is a Trappist style raw goat’s milk cheese. The milk used in this cheese is from a single farm-member of the cooperative.
Over the course of 6 weeks, the cheese is washed in a brine solution that gives Cabricharme’s salmon-pink rind its color and helps the ivory white interior develop its flavor and supple texture.
The flavor of the semi-soft paste is tangy and savory to the point of meatiness. Its rind is edible and has a crunchy texture and salty flavor. Cabricharme is a very aromatic cheese, with yeast and mushrooms present and dry-aged beef as well.
With its meaty flavors and rich texture, beer is the beverage to pair with this cheese. Especially, Belgian Blonde Ales such as Chimay Cinq Cent. A good hard cider can also work well with this cheese. For wine, choose a dry unoaked white wine. Cabricharme can melt beautifully in pasta dishes or sandwiches. It is wonderful to eat on its own with apple slices or with roasted squash.