Fresh Goat Cheese: A Breath of Fresh Air
You’ll enjoy it on toast, with chives, pepper or a drizzle of olive oil. It’s delicious crumbled in summer salads or incorporated into hot dishes.
It’s goat cheese season at the cheese shop!
Goat cheese season is gently beginning. We’ll take the opportunity to introduce you over the coming weeks to a wonderful selection of cheeses from this family, with a focus on raw milk farm cheeses.
These rare products are crafted in small quantities by producers who only have a small herd. They work respecting the gestation and nursing periods of the young.
Manu, our cheesemonger, has chosen a product from the Cabrinat cheese dairy, which has been established since 2019 in La Romieu, not far from Toulouse, in the Gers region.
Natacha, the cheesemaker, works with a herd of about forty Alpine goats. She offers a range of raw milk cheeses (lactic, soft, washed or bloomy rind, uncooked pressed, tommes…). These goats produce approximately 120 liters of fresh milk per day.
The Cabrinat cheese dairy operates on a local economy model. Prioritizing short supply chains, its products are sold partly within a 20 km radius and the other half in Toulouse.
This week we present the boule au thym, a raw goat’s milk farm cheese garnished with a fresh sprig of thyme.
A superbly flavorful combination that will delight your taste buds.
Available now at the Kaempff-Kohler cheese shop in the city center
#Luxembourg #cheeseshop #goatcheese #bouleauthym
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