Product Information

In the warm months, Rosine and Jean-François Dombre’s 600 milking ewes are pastured in the wind and sun at an altitude of 850m in Aveyron on fields of wild grass & flowers. They produce this cheese à la louche, which means scooping the curds by hand with a ladle into moulds, and turning it by hand during the 12 days before going to market, respecting ancestral methods. A beautiful and soft ewe’s cheese with intriguing sweet and sour flavours.

£4.25 each

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