A local cheese is a cheese made from milk collected within a 10 km radius of the dairy at an altitude of around 1,000 m, based on the ancestral skills handed down from one generation to the next. This infuses the cheeses with a distinctive flavour specific to the region.
Local cheese
Authentic local cheeses imbued with the taste of the terroir
Preserving characteristic flavours, from the original milk to the final cheese
The flavour of the local milk is imbued with the pure air and rich flora of high-altitude pastures. We then process it raw or following heat treatment, a gentler process than pasteurisation, thus bringing out in our cheeses flavours reminiscent of our wild region; flavours that vary with the seasons.
The art of maturing cheeses to bring out their full flavour
Our local cheeses, maintained at a temperature of 8°C in the cellar, are salted, rubbed, turned over and checked carefully under the expert hand of the master cheesemaker. Following a maturation period of one to three months, depending on the product, the cheeses reveal their full authentic flavour.
Le Chapelou
Taking its name from the inhabitants of La Chapelle-Laurent, Le Chapelou embodies our dairy’s core values. This uncooked, pressed cheese with a smooth texture is made from heat-treated milk and weighs around 1 kg. A yellow “bloom” occasionally forms on the rind, a natural feature of cheeses matured in high-altitude cellars. Its mild flavour and firm consistency make this cheese a firm favourite, easy to transport and store.
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Le Chapelou bleu
Le Chapelou Bleu is a 1kg cheese made from heat-treated milk. A blue-veined tomme, it has a soft, but not creamy, texture with a mild, distinctive flavour.
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L'artison
L’Artison, weighing around 700g, is a raw milk cheese matured for 8 weeks following a traditional method that relies on tiny cheese mites, known as artisons, to gradually sculpt the rind and help the cheese to mature. Its distinctive flavour appeals to lovers of rustic cheeses.
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Chapelou made with raw milk
Le Chapelou’s twin, also weighing 1kg, but a very different, and exceptional, cheese. Made according to an age-old recipe using raw milk, which has an especially rich flavour. Matured for a minimum period of 6 weeks, the delicious, distinctive flavour of this cheese literally explodes in the mouth.
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OUR RECOMMENDATIONS
All our cheeses should be served at room temperature. To eat them at their best, we recommend taking our cheeses out of the fridge at the beginning of your meal. Serve them for dessert on a cheese platter, or to go with a salad or a main dish, or as an aperitif, cubed or on toast.
