Fourmette de Luc - cheese made from pasteurized cow's milk from Lozère

Fromagerie Rissoan

A good artisanal cheese from Lozere, subtly expressing the terroir !

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La fourmette de Luc is a soft, white and creamy cheese, made from thermised and renneted cow's milk, matured for 4 weeks. Its rind is flowered. Its taste is mild, with a subtle character.

The Rissoan Dairy
This dairy produces and markets cheeses whose milk comes only from Lozère and Aveyron, at an altitude of about 1000 metres. It collects the milk itself from local farmers and is faithful to the terroir. 

By buying a cheese from this dairy, support the small local producers and the production of artisanal cheese.

Diameter 11cm, heighh 5cm 50% fat matter on dry matter, 30% fat matter on finished product

Average nutrition facts For 100g
Energy 340 / 1423.51 kcal / kJ
Total fat 30 g
  Saturated fat 16.2 g
Carbohydrate 2.5 g
  Sugar 0 g
Proteins 20 g
Salt 0 g

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