La Marotte – Per 100g

$48

Background

Raw Milk – Ewe – The story started in 1993 when 13 farmers decided to create a cooperative to make cheeses, with the help of other peasants and inhabitants of the region. Today, it is 20 producers making quality ewe milk cheese with different typicities. Refined in a natural cave, the cheeses have a specific flora perfectly defined by the berger du Larzac’s touch.

Our Specialists’ Opinion

Ripened during 3 to 12 months in a natural and humid cave, la marotte has a natural, grey, yellow and floral rind. The texture of the dough is supple and reveals a perfume of the floral Causses area in the spring.

100g

Lait de Brebis - Ewe Milk

Pate Pressee Non Cuite - Pressed Uncooked

In stock

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100g
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Description

Raw Milk – Ewe – The story started in 1993 when 13 farmers decided to create a cooperative to make cheeses, with the help of other peasants and inhabitants of the region. Today, it is 20 producers making quality ewe milk cheese with different typicities. Refined in a natural cave, the cheeses have a specific flora perfectly defined by the berger du Larzac’s touch.