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At the Dalmerie, the monks live by the labor of their hands, just like most monastic communities today. To support themselves, they raise a flock of sheep, turning the entire milk production in raw milk cheeses.
The great characteristic of this cheese is its pleasant taste of thyme. Certainly, the herd of sheep that provide milk, feasts on the garrigue herbs in summer. But sheeps are not popular with thyme, and too bad for the bucolic fantasy : it is an aromatic complement added to milk as St. Nicolas gets its taste. We forget this mystification taste thanks to the pleasure it provides ingot : the fragrant, creamy paste pleases the palate of the connoisseur.
Fiche Technique
| A.O.C : | |
|---|---|
| Terroir : | Herault |
| Lait : | Goat |
| Croûte : | Natural |
| Pâte : | Soft |
| Production : | Monastic |
| M. grasse : | 25% |
| Poids : | 0.15 Kg |
