Daily with the milk of our 20 cows, we produce cow milk cheese following the traditional French recipes of Tomme Cheese, St Marcellin and Ricotta.
Tomme Cheese Is a semi firm, disc-shaped cow’s milk cheese. It has a distinct, thick grey-brown rind with a beige or straw coloured paste. It has a slightly salty, mild but savoury taste with an aroma reminiscent of a cheese cellar.
St Marcelin is a soft French cheese made from cow's milk with a mottled creamy-white exterior. The degree of
runniness decreases with age.
Ricotta is produced from whey, it is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. Like many fresh cheeses, it is highly perishable.
Contact: francoisdriard@msn.com