I lived in the Tarn for a year or two and don't remember ever spreading any Bouyguette on a slice of bread.
First time I ever read about it was via Culture where someone got one as a treat and shared the pleasurable experience.
The fromage is one of the offerings from Segalafrom in Carmaux.
You can trace its roots to the family Etevenon's moving in 1978 to a farm named "La colline aux chèvres" (Goats' Hill) in the Tarn.
Patient and artisanal work led to the creation of cheese maker Segalafrom...
Chez Loulou in her Fete du Fromage (September 08) writes:
"La Bouyguette is a slender, wrinkly, quenelle shaped goat's cheese from the stunning Tarn département of southern France. It is an artisanal cheese, produced on a small farm where a herd of 160 goats are allowed to feed on the sweet grass and flowers of the mountains north of Albi."
Her tasting notes:
"The cheese's unusual shape is formed by hand from the curds of
unpasteurized goat's milk. It is then wrapped up in linen cloth with a
a small branch of rosemary and allowed to mature for three weeks.
The rosemary subtly perfumes the cheese and the linen cloth gives the exterior of la Bouyguette a striking, furrowed texture."
Will I be lucky enough to see La Bouyguette at the Summer Fancy Food Show and indulge?
(* Site for Segalafrom is in English only)