Collective initiatives by producers gave birth to the cheeses “Le Velay” and “l'Artisou de Haute-Loire”. These are the most well-known farmhouse cheeses with artisous. Although they have the same name, each producer of “Le Velay” cheese produces it in their own way. On the other hand, “Artisou de Haute-Loire” is made from milk from around thirty farms and matured in a collective cellar.
“The Artisou of Haute-Loire”
Le artisous cheese is a cow's milk farmhouse cheese typical of us. Each producer jealously guards his manufacturing secrets. All we know is that it is a cheese matured in the cellar by millions of tiny microscopic mites which have the power to shape the crust and aerate the tome.
It's a living cheese! And its taste changes according to the season, the quality of the herbage and the ripening conditions of each cellar.
