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  • The Pérail du Larzac
  • The Pérail du Larzac
7.90 €

150g
Unavailable choice

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7.9

The Pérail du Larzac

Maturation


2 weeks

Profile and character :

Lait cru de brebis
Intensity
1 2 3

soft pâte with flowery crustiness

Region Midi-Pyrénées
Corbières blanc
Pain d’épices


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This thousand-year-old cheese made entirely from sheep milk originates from between the Ossau valley in Béarn and the Massif d’Iraty in the Basque country. It is a cheese that keeps well with a compact paste that crumbles after maturation. It has a fine, melting texture with milky flavours and a light taste of straw and hazelnut. Records show the presence of Ossau-Iraty in the markets of Toulouse in the first century and ever since this time it has been produced according to the same methods. Ossau-Iraty reflects the union of two regions, drawing the best of Ossau, a listed, lush-green valley with its splendid lakes and breath-taking scenery, and Iraty, lying between France and Spain, an area renowned for its majestic beech tree forests, the largest in Europe. It is against the backdrop of this idyllic landscape that the sheep undertake their transhumance each summer and offer this exceptional cheese.

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