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Lou Sarriette
The lou sarriette is only produced on a farm situated in the "provençale" Alps. We find in this cheese all the aromas that are particular and characteristic of the south of France. Sarriette in provence dialect means savory. By employing a unique method of maturation, the cheese maker is able to achieve a savory (sarriette) taste sprinkled with cumin. The lou sarriette has a rough and dry rind, a clear white pate, and a fine texture, sprinkled with savory.
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Area
Provence |
Season
Spring - Summer - Fall |
Maturing
3 weeks |
Pate
Soft pâte |
Milk
Goat |
Entire
Weight
110 g (3,85 Ozs)
Pairing cheese and wine
White wine: Costières de Nîmes (Grenache, Clairette grapes)
