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Born in Deux-Sevres, this cheese is named after the village where it is produced: La Mothe-Saint-Hérais. It is still manufactured as a farmer, wrapped in a chestnut leaf ...

This cheese is placed on a chestnut leaf. This role is to regulate the ripening of cheese and moisture, and thus enable it to develop all its flavors: the sheet pump moisture when it is fresh and releases when dry. By controlling the moisture content of cheese, it is much more than decorative. After refining, the heart is chalky and the rest of the dough becomes incredibly soft.