Some cheeses have continued to be produced in their region of origin, and are still known by their old names, while the milk used to produce them has changed with time. St Romans is one such cheese. It used to be a fermier goat's milk cheese, but now it is almost exclusively an artisanal cow's milk cheese. It smells slightly of the cellar in which it is matured. Affinage lasts for at least 3 weeks.
Red wine: Crozes-Hermitage (Syrah grape)