Manigodine Fermière

Weight: 600

Maturation: 4-5 weeks

Cheese Type: Pressed soft cheese with washed rind

Made by the Burgat family in Savoie region, near by Manigod hill, Délice des Aravis also called Manigodine means ‘The Woman of Manigod’ in local dialect to get a tribute to the tradition of the women who worked as cheesemakers in this area. The cheese is make in the family and then send to some refiner who will washed the rind for a minimum of 8 weeks before to sell the cheese. The cheese has a light orange colour rind with a thin fluffly layer of mold on the top and it is surround by some spruce wood to maintain the cheese’s shape. Inside, the cheese has a shiny beige creamy paste, rich, onctuous and milky with nuts aroma. Similar to the Reblochon in the making off, it will get some some wooden flavour at the opporsite of its cousin. Dig some potatoes or bread into it, it is a delight for your palate!

Wine Pairing:

Red wines (Cabernet Sauvignon, Chignin, Coteaux du Loir)




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Best Before: 5 Mar 2026

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