Le Lorenthym
Lorenthym is a raw goat’s milk cheese.
Its natural ivory rind is covered with a fine white down and sprinkled with thyme,
Our farm producer from the southwest of France perfumes his milk with a few drops of thyme essential oil which makes the cheese aromatic and gives it Provençal notes.
Chabis Cendré
Chabis cendré is a cheese made from raw goat’s milk.
Our Chabis comes from the artisanal cheese dairy Jonnhy Blanc which collects fresh milk every morning from 9 farms around Parthenay in Poitou.
Under its ashen rind, its fine and creamy paste lets out scents of undergrowth and will delight your taste buds with its goat flavor.
Mothais sur Feuille
Mothais sur feuille is a raw milk goat cheese.
The chestnut leaf helps regulate the ripening process and thus gives the Mothais a soft and creamy texture.
Our Mothais comes from the artisanal cheese dairy Le Villageois, which has won numerous awards in agricultural competitions
Under its thin, yellow rind, its texture is creamy and melting with hazelnut aromas
Tomme de chèvre fermière Aydus
This Tomme, which bears the name of its village located in the Aspe Valley, is a jewel of the Pyrenees.
This Tomme is now only made by a few producers in the Aspe Valley.
Our producer’s Tomme has received numerous awards in cheese competitions in the Pyrenees.
Tome de chèvre à la truffe d'été
The Tomme de chèvre incorporates pieces of summer truffle (Tuber Aestivum min 1%), which, combined with goat’s milk, gives a subtlety that will delight lovers of goat’s cheese and truffle.
Fleur du Japon
This small brick has the particularity of being garnished in its center with a Japanese cherry blossom leaf: the Sakura.
The cherry leaf, which is edible, offers a fruity fragrance with flavors of morello cherry and almond while retaining the characteristic aromas of goat’s milk.
Crottin de Chavignol
Crottin is named after the regional patois “crot” which means “hole”. These holes were located on the banks of rivers whose clayey soil was used to make molds to drain the curds, the container would have given its name to the contents “crottin”.
The milk comes exclusively from Alpine goats with brown fur.
Its ripening stage gives it different flavors:
Semi-dry, it is soft, melting and gives off light milky aromas and a discreet goat flavor.
Blueish, its rind changes and is covered with blue penicillium. It releases aromas of mushrooms and undergrowth.
Dry, its rind becomes compact and firm, its heart remains tender. It reveals flavors of walnut and hazelnut.
Pélardon
This goat cheese from the Cévennes is shaped like a small disc with rounded edges. The rind of a pélardon is thin, pale yellow, white or blue depending on its maturation, while its paste is more compact and can be brittle after prolonged maturation. In accordance with pastoral tradition, the goats graze in meadows, scrubland, moors or under chestnut trees. After being made in an artisanal way, the goat cheeses are matured on a grid for at least 11 days.
Sainte Maure de Touraine
Made exclusively from raw milk, our farmhouse Sainte Maure de Tourraine offers an ivory white paste under a thin rind sprinkled with vegetable charcoal. Its subtle goaty taste can reveal more pronounced flavors with maturing.
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
