I thought I had posted this last week, and was surprised to find it still lurking among my drafts. Apologies!
After the pigs and sausages and bees and honey, and, of course, wine, we stopped at a few more farms.
Finally we came to Puivert, home of a Cathar castle.
As we started down the narrow road (many gasps as we passed other cars, each vehicle practically in the ditch yet nearly touching–unimaginable traffic of more than two cars in a day during this event!) toward Campserdou, the milk-drinker in the car got excited, recognizing a favorite farm.
Here the milk is raw–lait cru–unpasteurized, unhomogenized and unbelievably delicious. Tastings included milk, chocolate and vanilla flan, cheesecake and divine confiture du lait–kind of like caramel and totally addictive.
Then we aimed east. We stopped along the way for lunch, since we hadn’t reserved at any farm. We didn’t lack for something to eat–plenty of saucisson from our earlier purchases. We first tried a different spot but were practically knocked over by the wind. Menacing clouds came and went and happily didn’t rain on us, but the wind never let up. Forging on, we found a more protected site.
The afternoon was rounded out with more honey, since the next farm, le Gaec du Méchant Pas, has mostly fowl, under quarantine for the moment. No magret de canard today.
There were two kinds of liqueur made with honey. Never underestimate French ingenuity when it comes to making alcoholic beverages.
Finally we hit our last spot, le Gaec des Aouzines, home to more cows. Gaec means groupement agricole d’exploitation en commun, or a cooperative farm.
Really, the scenery is as much of a draw as the food.
…with the sound of music