[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.5″ _module_preset=”default”][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” theme_builder_area=”post_content” custom_margin=”-70px|auto||auto||”][et_pb_column _builder_version=”4.27.5″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
The Kaempff-Kohler cheesemonger’s favorite<\/b>
<\/b>A perfectly orthodox thyme affair<\/b><\/p>\n
Located 85 km west of Montpellier and 60 km northeast of B\u00e9ziers, the <\/span>Orthodox Monastery of Saint Nicholas<\/b> has been established since 1965 in the hamlet of La Dalmerie, in the north of the H\u00e9rault department, in the Occitanie region, not far from the sources of the Orb.<\/span><\/p>\n While this holy place is known for the liturgical beauty of its services, it also owes its reputation to <\/span>Father Gabriel<\/b>, one of its monks, who created a superb <\/span>raw sheep’s milk cheese: the Lingot de Saint-Nicolas<\/b>.<\/span><\/p>\n This soft cheese with a bloomy rind is traditionally molded by ladle to form a small 120-gram ingot. The monks add a <\/span>secret thyme essence<\/b>, which they perfected after a long series of trials.<\/span><\/p>\n The rind of the <\/span>Lingot de Saint-Nicolas<\/b> is ivory in color, covered with a white down. Its creamy paste is cream-colored. It is white and mousse-like in the center. <\/span><\/p>\n On the palate, this cheese offers a <\/span>smooth and creamy texture<\/b>. The taste reveals a fresh blend of goat-like flavors with a <\/span>gentle, gradual hint of thyme fragrance<\/b>.<\/span><\/p>\n The <\/span>Lingot de Saint-Nicolas<\/b> is aged for at least 10 days and is best enjoyed from January to August.<\/span><\/p>\n It’s <\/span>this week’s favorite at the Kaempff-Kohler cheese shop<\/b>!<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" The Kaempff-Kohler cheesemonger’s favoriteA perfectly orthodox thyme affair Located 85 km west of Montpellier and 60 km northeast of B\u00e9ziers, the Orthodox Monastery of Saint Nicholas has been established since 1965 in the hamlet of La Dalmerie, in the north of the H\u00e9rault department, in the Occitanie region, not far from the sources of the Orb. While this holy place is known for the liturgical beauty of its services, it also owes its reputation to Father Gabriel, one of its monks, who created a superb raw sheep’s milk cheese: the Lingot de Saint-Nicolas. This soft cheese with a bloomy rind is traditionally molded by ladle to form a small 120-gram ingot. The monks add a secret thyme essence, which they perfected after a long series of trials. The rind of the Lingot de Saint-Nicolas is ivory in color, covered with a white down. Its creamy paste is cream-colored. It is white and mousse-like in the center. On the palate, this cheese offers a smooth and creamy texture. The taste reveals a fresh blend of goat-like flavors with a gentle, gradual hint of thyme fragrance. The Lingot de Saint-Nicolas is aged for at least 10 days and is best enjoyed from […]<\/p>\n","protected":false},"author":4,"featured_media":255830,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-259340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n