La Soureliette de Hyelzas - Sheep's milk cheese from Lozère
A sweet ewe's floor tile, typical of the Causses, with fruity aromas.
On the Causse Méjean, on the southern borders of the Massif Central, as far back as memories and writings go, ewe's tommes have always been moulded. At the end of the summer, the women prepared long-keeping cheeses in Roquefort moulds to ensure family consumption during the winter months.
The soureliette de Hyelzas, a small tomme, takes on the characteristics of "semi-pressed" by stacking the moulds. Little sister of the tomme, pampered by the cheese makers, it is a soft and tasty cheese.
It enhances the fruity, fresh hazelnut aromas of sheep's milk produced on the natural moorland of the Caussenardes of the Hyelzas cheese dairy.
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