Weight: 100
Cheese Type: Uncooked, Unpressed
Since 1965, the Greek Orthodox monks of Saint-Nicolas in La Dalmerie have been handcrafting this rare monastic cheese. Originally made with goat’s milk, it has been produced with ewe’s milk since 2012. The curd is gently ladled into lingot-shaped molds and aged for 10 to 21 days on rye straw, creating a seasonal treasure available only from January to September.
From Hérault, this raw ewe’s milk cheese reveals a creamy, silky texture beneath its thin bloomy white rind. Inside, the snow-white paste bursts with thyme and rosemary aromas from the wild garrigue herbs where Lacaune sheep graze, finishing with fresh herbaceous notes.
Pair with Cassis white, Gaillac moelleux, or Faugères rosé. Serve at room temperature with hazelnuts, candied ginger, or honey or grated over salads.
HKD79/100g
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