Fromagerie Lemarié
Fromager-affineur on rue d'Italie in Aix, run by Benoit Lemarié, with more than 150 varieties, raclette and fondue ranges and platters for receptions. Delivers free within the Pays d'Aix.
About Cachat
A strong fermented cheese preparation, a fromage fort, from the Comtat Venaissin around Mont Ventoux. French Wikipedia says it starts from remnants of old dry cheeses, softened and mixed with salt, pepper, garlic or a splash of spirit, sometimes with pieces of blue, packed in a large earthenware jar and kept for at least three weeks until it becomes a creamy paste. After each helping an equal amount of cheese is added, so the jar keeps going. It is a home tradition around the mountain, also called fort du Ventoux.
Made in: Comtat Venaissin around Mont Ventoux, Vaucluse
On the plate
Powerful aromas and a robust, lasting taste with a sharp, pungent finish, a cheese for those who like strong sensations, according to French Wikipedia; a home-cook's blog calls it extremely pungent. It is spread on toasted peppered bread with raw onion, and a Provençal proverb says one crumb makes you eat a loaf.
Rind: none, eaten fresh
Wine and cheese
What to pour with Cachat
Bandol rosé Provence
Our pickCachat is a salty, peppery, garlicky paste with a long finish, so it needs acidity more than tannin. A Bandol rosé has high acidity, a savoury, saline finish and low tannin, so nothing turns bitter against the cheese.
The grapes behind these winesMourvedre
From the source
Where to buy and taste it
Fromagerie Bellon
Cheesemongers in Aubagne since 1900, when Louis Bellon came from Ristolas in the Queyras; Charles-Henri Bellon, the fourth generation, runs the shop on rue Rastègue. Cheeses from every region, brousses du Rove, cachaille.
La Fromagerie d'Auriol
Cheese shop run by Laurent and François, with more than fifty cheeses from small producers in France and Europe, from a local farm goat's cheese to truffle cheese, plus charcuterie, wine and preserves.
Cheese experiences nearby
Fête du Fromage de Banon
Annual cheese festival: the village goes pedestrian for a producers' market of cheese, bread, wine and honey, with Banon folding and cheese-making demonstrations and a public judging for the Banon d'Or. The 32nd edition, on Sunday 17 May 2026, had Corsica as guest.
Fête de la chèvre, Rognes
Goat festival with about 20 stands of goat farmers and producers, animals, food and drink on site and free activities for all ages, held whatever the weather. The 30th edition was held on Sunday 12 April 2026.
Milking workshop and farm breakfast, Fan de Chèvre
Join the farmer for the morning milking of the goats, then share a farm breakfast made from the dairy's own products. Suitable for children, with a limit of ten people. Booked through the Cassis tourist office, where reviews are dated September 2026.
Goat farm visit and tasting at Fan de Chèvre
Guided visit of an artisan goat farm in Cassis: meet the animals, learn how the cheeses are made, then taste farm products. A glass of wine can be added, and the shop sells the cheeses.
Cachat: questions
What is cachat made of?
French Wikipedia says remnants of old dry goat's or sheep's milk cheeses, or both, are softened and mixed with salt, pepper, garlic or spirit, sometimes with pieces of blue cheese, then kept in an earthenware jar for at least three weeks.
How was it eaten?
Traditionally for breakfast or spread on toasted, peppered bread with raw onions, and it sometimes appears among the thirteen Provençal Christmas desserts, according to French Wikipedia.
Same cheeseboard
More cheeses from Provence
Plan the trip
Visit Cachat country
Tastings and tours where it is made, and somewhere to stay.
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Sources: fr.wikipedia.org, garibondy.over-blog.com. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.