Pérail Le Vezou
Pérail is a creamy Sheep cheese
Our organic Pérail is produced in Aveyron by Lilian BOUTET’s farm
Its “sheep cheese” smell is characteristic.
The sensation of sweetness combines wonderfully with its “farm” character.
Its texture in the mouth is melting!
Moliterno al tartufo
Made in Sardinia, Moliterno al Tartufo is a perfectly matured cheese, beautifully aged and with an intense truffle flavor.
Ossau Irraty
AOC sheep cheese from 2 Pyrenean valleys (Ossau in Béarn and Iraty in the Basque Country).
The paste is pale yellow, dense and compact.
Roquefort
Our Roquefort is one of the last to be made by hand.
It has a melting paste, white as ivory dotted with blue-green veins and has a pronounced flavor
Amour du Maquis
Cheese with a typical and authentic taste, hand-coated with herbs from the Corsican maquis (Savory, Rosemary, Oregano, Marjoram, Basil, Thyme…) that will make you dream of the freshness of the mountains of the Isle of Beauty… Its rind is sometimes covered with blue-grey flora when the cheese matures.
The paste, with a soft and melting texture, is very white, homogeneous, supple, fresh and rather moist when the cheese is young.
It is a cheese with a contrasting aroma between the milky freshness of the paste and the intense floral aromas revealed by the aromatic herbs, which give it a unique taste that persists in the mouth.
Ekigorri
Ekiola, “The shepherd’s hut in the sun”, is a farm located in the heart of the Basque Country, in Gamarthe, which processes and matures the entire milk production of its 600 sheep, a local breed of the Basque Country.
Ekigorri is the farm’s latest creation, a raw sheep’s milk cheese, matured for 2 months, with a soft paste and washed rind.
It was honored with the 1st prize for the favorite at the cheese competition in Oloron on May 1, 2019.
Come and meet us at the store to discover many other products
or buy online and have it delivered to your home with our partner Delifood
