Le Bazacle, a “singlé” of cheese made in Toulouse -

20 Minutes

  • France is the country of cheese.

    It has so many that it is difficult to know the exact number.

    More than 1,000 assuredly, including 45 protected designations of origin.

  • At 

    20 Minutes

    , we love cheese so we went to discover the cheeses of our eleven local editions.

  • We continue our tour of France with the “Bazacle”, a soft dough created in an urban dairy, in the heart of the Pink City.

Behind number 16 rue Saint-Rome, the Toulouse festayers know that there is one of the unbridled clubs of the Pink City.

What they do not know is that after having passed this large door, skirted a series of corridors and climbed a good hundred steps, almost on the roofs, there is an urban dairy.

At the time of the dairy, when the night owls go to bed, Anthony Lefebure gets up to prepare his cheese specialties in a room of his apartment converted into a laboratory in December 2019. This former railway engineer, passionate about cooking, has not waited to see the train pass, he took it in motion to follow another route.

After trying his hand at home making, he decided to train in Aurillac to transform the test.

“There are a lot of cheeses, most of them made from cow's and goat's milk.

I also wanted to stand out, I turned to buffalo milk and I tried to stock up around Toulouse, we find it, especially in Aveyron, ”explains the young man in his forties.

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With this rather fatty raw material, he makes the famous mozzarella, but also, "to shake up the codes", a soft dough that we present to you as part of our series "Full of fingers".

Baptized “Singlé”, then Bazacle, in reference to the roadway that crosses the Garonne, this cheese, surrounded by a piece of spruce, looks like a small Mont d'Or.

A short circuit sale

Like the Jura specialty, the maturing time is around one month for this dough with a slightly woody taste, which Anthony sometimes embellishes with Indian wood or Jamaican berries.

You can also put it in the oven to eat it with potatoes.

But the comparison ends there, because if the vacherin is produced in generous quantities, Anthony transforms only 150 liters of milk into cheese every 10 days… And sells it all in a short circuit.

Soon, lovers of cheese creation will be able to discover this specialty made in Toulouse near Saint-Cyprien, where the boss of the Laiterie Toulousaine has decided to open a workshop-boutique.

Or he will also provide his know-how during the workshop because for him "it is important to pass on".

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