Ardéchois Potted Cheese

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Foudjou is a fromage fort or strong-flavoured potted cheese which is much appreciated by those with a well-developed palate. Made in farmhouses of the Ardèche, foudjou comes from the Basse Ardèche; elsewhere it is known as miramande. The mixture should be stored in a cool room or, in a small house, in the refrigerator, for six months for the flavour to mature. Charles Forot says that a little foudjou should be left in the jar to start the fermentation of the new cheese. In some families, he writes, the bottoms of some cheese crocks have not been sighted for fifteen years.


  • 1 or 2 well-matured goat cheeses
  • 1 or 2 fresh goat cheeses
  • 1 clove of garlic, crushed
  • a little serpolet ox wild thyme, finely chopped
  • eau-de-vie de marc
  • olive oil
  • salt, milled pepper


Grate or crumble the dried goat cheese into a bowl and mix in the fresh cheese with a fork. Gradually work in the other ingredients until the consistency is a thick cream. Check the taste and adjust the seasoning.

Spoon into a lidded stoneware pot – one made for confit d’oie is ideal. Smooth the top of the cheese level, cover with the lid and store in a cool room for at least one month before serving. In mountainous areas of the Ardèche foudjou is served with whole boiled potatoes. It is also splendid on halved jacket potatoes.