Our Box for March 2021
This hard cheese is made from raw cow’s milk. It is matured for 10 to 12 months in a natural cellar. It has a strong taste of mushrooms, it has an earthy and bold character. This cheese can be enjoyed perfectly with a young, slightly tannic red, such as a Pinot Noir for example.
A semi-hard cheese with a soft and smooth texture, creamy and buttery, fragrant. It is made from raw cow’s milk; its rind is sprinkled with dried organic flowers from the surrounding mountains (cornflower and marigold). The rind with the flowers can be consumed.
This cheese can be eaten for breakfast or as an aperitif.
This soft cheese with a flowery rind is made from thermized cow’s milk. It is matured between 10 days and 3 weeks. The longer you wait before eating it, the stronger it will become. It is characterized by its creamy, milky, mild and earthy taste with a slight mushroom taste. Its velvety and smooth texture coats the mouth and can be enjoyed with a glass of champagne.
It is a great pride for us to present this magnificent cheese, winner of the 2020 World Championship in the United States in its category. This is a daring specialty as we have never before tasted sheep’s cheese matured for so long (approx. 6-7 months). This cheese is aromatic, spicy, full of flavor with a slightly crumbly and slightly sandy texture, but not in a bad way. It is pleasantly tasted with a slightly tannic red like a Pinot Noir for example.