A natural and rare type of organic cheese from grass-fed cows in France that is the most health-giving.
The cheese is heated to 38.5°C (up to 39.5°C) for some, within the range of the natural temperature of the cow, and 36°C for others.
All the qualities of the nutrients in raw cheese are preserved, hence raw cheese contains more vitamin K2, A and D, which are essential for many functions as well as taste, for instance.
Truly raw cheeses are becoming harder to find. Many cheeses made from raw milk are actually cooked to temperatures above 42°C or 50°C, such as Emmental, Comté, Ricotta, etc.
This cheese is the real deal.
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The cheese is heated to 38.5°C (up to 39.5°C) for some, within the range of the natural temperature of the cow, and 36°C for others.
All the qualities of the nutrients in raw cheese are preserved, hence raw cheese contains more vitamin K2, A and D, which are essential for many functions as well as taste, for instance.
Truly raw cheeses are becoming harder to find. Many cheeses made from raw milk are actually cooked to temperatures above 42°C or 50°C, such as Emmental, Comté, Ricotta, etc.
This cheese is the real deal.
This cheese has no added salt, neither inside the cheese, nor on the surface, not even one grain.
Only the more delicate natural salty flavor from the sodium of the milk itself comes through.
Salt is used to preserve, but experienced cheesemakers can make cheese without it while keeping its taste, texture, and appearance constant.
Many of the health properties of cheese don't work in the presence of salt.
This cheese has no added salt, neither inside the cheese, nor on the surface, not even one grain.
Only the more delicate natural salty flavor from the sodium of the milk itself comes through.
Salt is used to preserve, but experienced cheesemakers can make cheese without it while keeping its taste, texture, and appearance constant.
Many of the health properties of cheese don't work in the presence of salt.
This cheese is made by hand in the Pyrénées, the South-East mountains of France, far from pollution, in a warm and sunny climate.
Being raw and unsalted keeps its taste intact and ensures it stands up next to other renown French hard cheeses such as Cantal or Abondance.
This cheese is made by hand in the Pyrénées, the South-East mountains of France, far from pollution, in a warm and sunny climate.
Being raw and unsalted keeps its taste intact and ensures it stands up next to other renown French hard cheeses such as Cantal or Abondance.
Being grass-fed rather than grain-fed does make a difference.
Grass-fed ensures good vitamin and mineral content. The cheese will have a more yellow hue due to higher Vitamin A content, for example, which translates into a richer taste.
Being grass-fed rather than grain-fed does make a difference.
Grass-fed ensures good vitamin and mineral content. The cheese will have a more yellow hue due to higher Vitamin A content, for example, which translates into a richer taste.
The cheese is not coated in any kind of wax or other substance. The rind is completely natural, produced solely from the hardening of the surface of the cheese itself, with the apparition of some mold. It is simply rubbed by hand to control the spread of mold.
The cheese is not coated in any kind of wax or other substance. The rind is completely natural, produced solely from the hardening of the surface of the cheese itself, with the apparition of some mold. It is simply rubbed by hand to control the spread of mold.
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