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