Lou Cachat

Crushed Cheese

Preparation info

    • Difficulty

      Easy

Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

The Provençal poet Frédéric Mistral, born in 1830, was a great chronicler of the country’s traditions. Around him has grown up a romantic cult-the Félibrige-who record his every thought (he wrote only in Provençal) on subjects that range from the influence of Provençal troubadours on Dante’s poetry to the right way to cook Provençal daube. Mistral calls Lou cachet ‘fragrant cheese’, but its acerbic charm does more to clear the nostrils than perfume them.