Poivre d'Ane
Poivre d'âne, also called pèbre d'aï, is a small soft cheese made around Mont Ventoux in Provence from goat's or cow's milk. It takes its name from the dried herbs it is wrapped in, among them winter savory.
Key Facts
| Country of Origin | France |
| Specific Origin | Around Mont Ventoux, Provence, France |
| Milk Type | Cow's and goat's milk |
| Rind | Natural |
| Texture | Soft, artisan |
| Flavor | Herbaceous |
| Aroma | Herbal |
| Colors | White |
| Forms | Round, 7 to 8 cm (about 3 in) across, 3 cm thick, 100 to 120 g |
| Alternative Spellings | Poivre d'âne |
| Also Known As | pèbre d'aï |
What is Poivre d'Ane Cheese?
Poivre d'âne, or pèbre d'aï, is a soft French cheese from Provence. The producers who bring it to market are found around Mont Ventoux, in the Comtat Venaissin, the Drôme provençale and Haute Provence.
It is made from goat's milk or cow's milk. The name comes from the coating of several dried herbs on the outside. One of those herbs is called pèbre d'aï in Provençal, which translates as donkey's pepper and is in fact winter savory, Satureja montana.
Each cheese is a round 7 to 8 centimetres (about 3 inches) across and 3 centimetres thick, weighing 100 to 120 grams (roughly 3.5 to 4 ounces). When it has matured as it should, the rind runs from bluish white to golden white and the paste is fine and close.
The flavour is mild and fragrant, so the herb coating stays part of the taste rather than covering it.
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