Origins :

This cheese comes to us from the Orléanais, and more precisely from the Sologne Orléanaise.


Characteristics :

Milk: ewe
Interior: pressed, uncooked
Crust: natural
Maturing: 12 hours in a press, then 2 months maturing.
Shape: Cylinder rounded in the centre, made from 12 litres of ewe's milk.


Flavour:

Mild cheese where we find all the subtlety of ewe's milk.


Best season for eating:

From September to December.


Recommended wines:

White Orléanais, Cheverny


To find out more:

Bergerie de la Petite Ferme