Named after the region of its production in western France, Petit Quercy is a young cheese made from raw goat’s milk and decorated with wild mulberry leaves.

Production is “fermier”, meaning that it takes place on the farm where the animals (in this case, goats) are raised.

Usually cheeses are eaten at about two weeks of age when they have no rind and the interior paste has a light, soft fudge-like texture. (Some producers choose to give their cheeses a light dusting of vegetable ash.) If allowed to mature, moisture evaporates resulting in a drier, firmer texture and the development of a light white and yellow rind.

Flavors are citrus-like and fresh with definite floral and herbal notes and a clean finish. The mulberry leaves do not impart any specific flavors, but are mostly for decoration.

Petit Quercy pairs well with a Cotes de Roussillon