Tomette Cabrou of Aubrac - farm cheese with raw goat's milk
A lactic cheese made from raw goat's milk, with fresh and flowery flavours, matured in a tomette to release the taste of hazelnuts.
Halfway between the recipes for lactic cheese and mountain tome cheese, it offers a variety of flavors all in equilibrium.
It's a cheese par excellence, to be enjoyed with a nice slice of rustic bread and a jam of fiche or apricot.
We offer it in a semi-dry maturing process, which simultaneously delivers in the mouth the acidic freshness of goat's milk cheeses and the hazelnut flavours of mountain tomes.
The cheeses of the Rodier-Sartre Farm
It all starts with a Mother's Day gift, 3 alpine goats, which will remind Lucile of her childhood on the shores of Mont Lozère. Very quickly, the first cheeses arrive on the family table, and are a great success with the guests. The goat breeding then increases progressively, to market the cheeses on the markets and with the restaurants of the Lozerian Aubrac, where it becomes a must.
Fed with the rich and diversified fodder of the farm, the 90 goats of the farm are raised like the herds of Aubrac cows and black pigs, according to the principles of reasoned agriculture.
Moulded with a ladle and carefully matured by Lucile, Mathieu, Adrien and Guillaume, Cabrous de l'Aubrac cheeses will give you the unique taste of goat's milk produced in Aubrac!
Raw goat's milk, ferments, salt Milk from France
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