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Ardi-Gasna
Bleu de Severac
Brebis du Lavort
Brebis du Lochois
Brebis du Puyfaucon
Brin d'Amour
Briquette de Brebis
Broccio Passu
Carayac
Fondant de Brebis
Fumaison
Manchego
Ossau-Iraty
Ovalie
Patte d'Ours
Pecorino Pepato
Perail de Brebis
Piacentinù di Enna
Pigouille
Pitchounet
Roquefort
Safran du Quercy
Tomme Brulee
Tomme d'Arles
Venaco

 BREBIS DU LOCHOIS
Description:
This farm cheese was recently introduced in a region that was previously dominated by goat’s milk cheese. With patience, the farmers have over time improved the maturation process, enabling them to produce tasty ewe cheese.

Texture:
Its rind, grayish/blue, develops a natural mould that covers a velvety pâte with a very clear taint. At the heart of its soft taste, which caresses the palate.
Taste:
One distinguishes the delicate aroma of rich grasslands.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Menetou Salon or Chinon
From Milk
Season for indulging
Weight
220 g
Affinage
2 weeks
Pate (dough)
Pate : Soft


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