A rare cheese that is an absolute must !
This extraordinary raw goat milk cheese is made in Châteaudouble in the Var region, a few kilometres from Draguignan. It is made by molding the curd in a cloth which is then knotted and spun to extract the whey. It is this handling that gives the cheese such a peculiar shape, like a loaf of bread.
The fine ivory paste has a light and airy mouthfeel. The unrivalled taste of this rare cheese is revealed through the subtle goaty flavours and infinite creaminess, making the Chèvre Fleur a highly prized delicacy.
Rich and creamy, the King of Triple-Cream Cheeses
Our Gratte-Paille is made from raw cow milk, and has a beautiful bloomy crust and a soft, tender paste. It has a soft, milky flavour with buttery, slightly salty notes and a creamy smooth and deliciously runny texture. The longer the maturation period, the creamier the cheese.
The name of this veritable triple cream cheese is derived from the path lined with bushes that would cause straw to fall from the chariots as they passed by: buisson Gratte-Paille, or straw-scraping bush, situated close to the meadows where the cows graze. The cheese is also laid out on a bed of straw to mature, leaving a visible imprint on the rind.
A soft and perfumed speciality of Provence
Lou Pèbre has a light fresh cow milk fragrance, enhanced by the aromas of Provencal herbs. Soft and extremely tender, it is perfect as an appetizer on a slice of traditional country bread.
The savoir-faire of the Provence region in a cream cheese
Our Petit Jabron brings the ultimate pleasure to lovers of soft, delicate and creamy cheese. This Provence speciality is made from raw goat milk. The brilliant white paste is creamy and moist. It is a cheese best appreciated when served with a fig/walnut bread, for example, as the crunchy bread contrasts the generous softness of the Little Jabron.