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Weight: 800
Maturation: 3 to 12 months
Cheese Type: Uncooked, Pressed cheese
Elaborated in the workshop of the Cooperative ‘Les Bergers du Larzac’ in Aveyron, the Marotte is a small Tomme of around 800 grams made with thermised ewe milk. The cooperative was created at first, to help the farmers to change their milk in different kind of Tomme. It was a difficult bet to make another cheese than Roquefort in Aveyron, but they made a success on their bet and the cooperative assemble a bit more than 30 farms around the area. With a firm semi-cooked paste, the Marotte has greyish to yellowish floral rind that gives it this particular look and an extra tonic taste. Supple, the paste releases a scent of the spring flowers from the Causses area. It is a bit sweet, floral and buttery.
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Reviews
Paul C –
This went down well at a party recently. Quite a firm, and slightly dry, texture with a slightly floral and sheepy taste. It pairs well with fruit or even a jam or douceur.
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