Cabrou de l'Aubrac log - farm cheese made with raw goat's milk
A farm log made from raw goat's milk, full of flavour and very practical in the kitchen!
This cheese reveals in the mouth all the flavours of goat's milk fed on the grass of the great wild Aubrac plateau, and will charm you with its creamy and freshly acidic side!
The ideal format for cooking, you can eat it as is, on a slice of farmhouse bread or rye, but also sliced in your hamburger, gratin or pizza recipes.
We offer it to you in a creamy refining, which reveals all its flavours.
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!
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