The Lou Pèbre Cow cheese
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.
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Like all cream cheese, the Lou Pèbre is kept at 4°C. Place on your cheese platter 15 minutes before tasting.
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A rare cheese that is an absolute must !
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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.