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Gabietou

$37.99/LB
A little extra spent on a fine cheese delivers ten fold in flavor and sophistication. Gabietou is a perfect model of the rule. Classic milks of the Pyrenees, cow and sheep, are blended into a sleek, flattened sphere of raw, pressed paste. Brine washing throughout affinage enhances and deepens its characteristic dried cherry and cashew flavors. Younger specimens are exceedingly smooth, almost spreadable. Nearing six months in Murray's caves the paste is a bit firmer and a gentle sharpness has developed. Gabietou is a stand alone hostess gift when toasting her with Beaujolais.

Just the facts

Country France
Region Aquitaine
Milk Type Mixed
Pasteurization Unpasteurized
Rennet Type Animal
Age 4-6 months
Cheese Type Tommes
Wheel Weight 5 pounds
Pairing Recommendations

Pour a glass of...

  • Farmhouse Ales

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

     

Reviews
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