Brebis du Lochois
This farm cheese of round shape has been recently introduced in a region that was previously dominated by goat’s milk cheese. Its grayish-blue rind develops a natural mould that covers a velvety pâte with a very clear taint. At the heart of its soft taste which caresses the palate, one distinguishes the delicate aroma of rich grasslands. With patience the farmers have over time improved the maturing process, enabling them to produce tasty ewe cheese. Affinage takes at least two weeks and the content of fat is about 45 per cent.