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
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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
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Portion of 150g
Best before: 1 week after the delivery
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Slice of about 170g (1/4 of whole cheese)
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Portion of 150g
Best before: 1 week after the delivery