Fromagerie de terre dieu : Fromages au lait cru entier de brebis

OUR PRODUCTS

All our cheeses are made with full fat unpasteurized ewe's milk.

Our very carefully produced milk is worked according to a technology which is very dear to the Auvergne : pressed uncooked cheese (cf. :Gouda, Trappiste, Ossau, Manchego).

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An uncooked cheese means that the milk or the curds are never heated beyond 37°C whilst the pressed cheese is due to the fact that once the curds are partially drained, they are placed into a mould manually, then in a press. Pressing prolongs draining and causes the shaping of the curds.

THE LAVORT

This is the master of the cellar, it represents nearly 80% of our production. It was created in 1989. It takes its name from the farm land which saw it originate, located in the heart of the Livradois Forez regional nature park.

This cheese, which weighs almost 2 Kilos and has a highly mould-covered rind, needs at least 120 days of maturing, perhaps even 180.

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THE GUILLAUME DE LAVORT

Through its shape and size, this is the Lavort's younger brother : it weighs around 0.8 Kilo.

With maturing lasting 60 to 100 days, it is sometimes more mellow.

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THE FUMAISON

It looks like a fine Auvergne dried sausage, but it is a cheese.

Hung, like a piece of cured meat, from the roof of the cellar, we give it a smoked taste during its maturing period of more than 100 days.

Made to be eaten melted in a raclette dish, it is also very pleasant served in cubes with pre-dinner drinks.

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