Description
Origin: France, Aveyron
Milk : Raw
Texture : pressed uncooked
Fat (%) : 29
Pairing : Dry white wine
Seasonality : May-November
Animal : Sheep
Intensity : medium
Appearance : firm
AOP: No
Pregnant women: No
Shop
La Marotte
$55 by 100g /min 200g
Made with ewe milk, la Marotte is a tomme that is maturing in a natural cellar in the South West of France, during at least 3 months up to 12 months. It is produced from unpasteurized ewe’s milk by a small cooperative of 18 families, La Coopérative des Bergers du Larzac. This tomme style cheese has a dense, chewy and slightly grainy pâte that is wrapped in a natural, moldy rind that houses a happy colony of cheese mites.
Portion of 200g
Best Before: 7 days after the delivery
RelatedProducts
Sainte-Maure de Touraine – 250g
$150A soft pate goat cheese, medium intensity and 2 weeks maturation.
Piece of 250g AOP certification (protected designation of origin)
Eat by date: 10 days after the delivery
Raclette au foin (hay) from Savoie – 200g
$90A cheese to share with friends, Savoir raclette is produced by farmers from 5 cities in the Chambotte alps moutains. Discover this version with hay which gives it a typical taste. Portion of 200g not sliced Best before: 1 week after the delivery
Comté fruity” 18 months DOP – 250g
$145Comté was one of the first few kinds of cheese to receive an AOC (Appellation d’origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production.
Slice of 250g
Best before: 10 days after the delivery
Brie with Summer Truffle – 200g
$199This exceptional product is made of Nangis Brie, which is less strong and is able be in perfect synergy with the truffle. The cheese is cut into two then coated with a summer black truffle preparation (2.5/), mascarpone cheese and the creamy part of the brie, then closed again.
Slice of 100g
Eat by date: 4 days after the delivery
Raclette Fermiere from Savoie – 200g
$86Portion of 200g not sliced Eat by date: 7 days after the delivery