we have chosen the type of production : semi-lactique (présure+petit-lait), It is the most appiciated type of cheese in our region.
This type of cheese we propose in various tastes :
- nature, young or "affined", the taste changes with changing of climat and disponibility of herbes and wild flowers on the " paturages".
- in ashes, it is a cheese turned in ashes of specially chosen wood. Ther is a developpement of "Penicilinium" andl"oïdium" that gives a kind of "cream under the surface",5- 10 days later.
-The pepper hot and tender in the same time

-The "olive" . we join a little quantity of a paste d'olives (olives and oil of olives) inside. exellent combination, very appriciated in our region and it represents 40 % of our production.

recommandation:

The "crottin" 75 g
The " classique" 160 g
The " tomme" about 2 kg