L’Albigeoise, an elegant farmhouse brick, whose softness does not betray its appearance.
Ewe's cheese
The most seasonal family, available for cheese only 7 months of the year, ewes offer half as much milk as goats. It is, however, rich in proteins and fats, making it possible to create high-quality cheeses.
While the best-known is Roquefort, the many Pyrenean tommes offer a fascinating diversity, not forgetting smaller lactic cheeses such as Pérail.
These cheeses are generally characterized by finesse, although some creations can be much wilder.
Artisanal Roquefort
France’s oldest cheese appellation.
Bleu de Severac
Designed by the Seguin family, it is manufactured using traditional methods.
Brebis Corse
This handsome, imposing reddish brick is a sight to behold.
Brin d’Amour
The Corsican maquis, with its procession of southern scents such as thyme, rosemary, savory and juniper berries, is the perfect backdrop for this cheese.
Candelou
This fine cheese has an orange-beige rind with a fine white bloom on the surface.
Diamant des Prés
The Lazuech family produces this small farmhouse cheese.
Ossau
Jean-Marc’s Ossau has a superb rind illuminated by brilliant beige and ochre tones, even purple.
Perail
The cheese has a typical animal and sheep-fold smell.
Rocher de Séverac
Tender-hearted little rock.
Sandrillon
An ashy, farmer’s sheep that makes us happy.