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.
You are very special to us.
We have appreciated your business over the years and want to make sure you know how important you are to our business.
As a result, we are offering you all of our products at the Monthly Offer rate, anytime, all of the time.
We may also provide you with other benefits along the way.
Cheese Club Team