Auvergne and in particular Haute-Loire has the unique particularity of an exceptional cheese terroir, on volcanic ground, meadows with emblematic landscapes welcome goats and sheep in conditions that are particularly beneficial for cheese making!
Goat cheeses
There are so many different goat cheeses that it is difficult to count them precisely. Droppings, corks, bricks are, however, the best known that can be eaten fresh, semi-dry or more refined.
Goat cheese sweetness
Cyril TARDY's recipe (Restaurant la Terrasse):
Millefeuille of Filo with honey and Colombo, Chabrirou cream and Chantilly of Ceps
Sheep cheeses
Sheep cheeses are made from Lacaune sheep's milk essentially, and come in several varieties: grated, pressed, cooked, hard or marbled pasta…
Farm goat's and sheep's cheeses are offered by several producers that can be found on the markets or for sale at the farm.
