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 Poivre d'âne
A soft cheese with a natural rind, coated in dried herbs, made around Mont Ventoux from goat's or cow's milk. Its name comes from pèbre d'aï, the Provençal name of winter savory (Satureja montana), one of the herbs in the coating. French Wikipedia and Androuet both describe a round disc 7 to 8 cm across and 3 cm thick, weighing 100 to 120 g, and Androuet says it is akin to Banon, the goat's cheeses of the area.
Made in: Around Mont Ventoux: Comtat Venaissin, provençal Drôme and Haute-Provence
On the plate
A sweet, fragrant flavour and a fine, tight paste, according to Androuet and French Wikipedia. Under the herbs the rind should be a bluish white to golden white.
Rind: natural crust
Wine and cheese
What to pour with Poivre d'âne
Bandol rosé Provence
Our pickA Bandol rosé, led by Mourvèdre, has a savoury edge of herbs or white pepper that echoes the cheese's dried-herb coat, and its high acidity and medium body suit the fine, tight paste better than a lighter rosé.
Bellet rouge (Folle Noire) Provence
Our pickPoivre d'âne is sweet and fragrant under its coat of winter savory. A medium-bodied Bellet red, led by Folle Noire and raised in old oak, brings plum, iron and a salty note that sit with the herbs without the weight of a Bandol.
Pale, light-bodied Provence rosé (Côtes de Provence or IGP Méditerranée) Provence
Our pickPoivre d'âne is sweet and fragrant, with a fine, tight paste and a coat of dried herbs. A pale, light-bodied rosé with citrus and red fruit refreshes without covering the winter savory. Androuet lists rosé de Provence for it.
The grapes behind these winesMourvedreGrenacheFolle NoireCinsault
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.
Poivre d'âne: questions
Why is it called poivre d'âne?
After the Provençal name pèbre d'aï for winter savory (Satureja montana), one of the dried herbs that coat the cheese, according to French Wikipedia.
What milk is it made from?
Goat's or cow's milk, according to French Wikipedia and Androuet.
Does a cheese reference suggest a wine?
Androuet's page for the cheese lists rosé de Provence under "Vins associés", without further comment.
Same cheeseboard
More cheeses from Provence
Plan the trip
Visit Poivre d'âne country
Tastings and tours where it is made, and somewhere to stay.
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Sources: fr.wikipedia.org, androuet.com. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.