Crottin is a traditional goat cheese made by the shepherds in the Provence region in France. It is a cheese so creamy that it melds on your tong. It is ready to eat after 2,5 weeks of maturing, but if you like a stronger flavor than take one of 5 weeks maturing.
Fresh goat cheese with herbs
The fresh goat cheese a soft cheese that can be spread on bread. We offer them plain or rolled in herbs. We use several herb mixes, pepper, basilicum, Provencal, chives, ground nuts. But this cheese is also lovely in combination with berry jam or honey.
Also kown as grill cheese is a fresh goat cheese, rarher salty in comparison to other goat cheeses. It has a rather hard texture, but it gets softer when grilled, however it never melts. It is a crucial element for all grill parties, its rubbery texture and salty taste make it a favourite. It can easily be coated too and it’s a fantastic ingredient for vegetarians. Perfect for salads or in soups cut into small cubes. In Greece it is a well-known cheese sort, so it’s worth trying out the Gyimes version too.
Of course, we can also supply the fresh milk. It digests a lot easier than cow’s milk, it is healthy and said to be curing a range of diseases and allergies. You can drink it fresh cold, or warm with honey or cacao, or simply put it in your coffee.
Ricotta cheese, locally also known as orda, is made of the whey after the cheese is made. It has a lovely sweet creamy taste. It can be consumed sweet and put in many pie recipes, or consume it as savory in a creamy spread to put on bread.
It is coming up in the supermarkets nowadays, goat yogurt. But what you buy in the supermarkets has usually 30% cowmilk. Goat yogurt tends to be very runny, that is why they add often gelatin to industrial made goat yogurt. But who cares that it is running, no need for a spoon, just drink our refreshing natural goat yogurt from a glass. Taste great with a little rubarb jam stirred in it.
Our matured semi hard cheese has an age of minimum 3 months and a natural rind. We create the natural rind and flavor of the cheese by robbing the cheeses with a cloth drained in a mixture of whey and cheese cultures.
Matured cheese with Chanterelles
This cheese follows the same recipe as our plane matured cheese, but we have ad Chanterelles to it. The Chanterelles are a local delicacy that you cannot cultivate in your garden. These mushrooms need very particular weather conditions to grow. When they are growing you still need to be a specialist to find them, they can hide very well. Just imagine the combination of this forest delicacy with our goat cheese.
Matured cheese with nettle
This cheese follows the same recipe as our plane matured cheese, but we have ad nettle to it. The nettles are picked in spring on the mountain when they are fresh. Nettle gives no strong flavor to the cheese, but it has healing effects known to local people who often make nettle tea.
White mould cheese
Commonly known types of white mold cheese are Camembert and Brie. If you love those, then you will love ours even more, because it is from goat milk! You can consume them after 3 weeks maturing, but the connoisseurs would go for a ripe flavorful running 6 weeks old cheese. You should try it on a slice of bread a few minutes in the oven with some mountain honey on top.