Alpes-de-Haute-Provence

Chèvre à la Sarriette

Weight: 70

Maturation: 2 weeks

Cheese Type: Uncooked, Unpressed, Soft cheese with natural rind

Located between Sisteron and Montbrun les Bains in Provence, Sabine Ferrari is speciliazed in the making of farmhouse goat’s milk cheese. The Chèvre à la Sariette (Summer Savory or Satureja) is one of her best seller. Using the lactic method, this raw goat cheese is creamy and has a slighlty chalky heart. The herbal hints brings a freshness that you can only find in Southeast of France goat’s cheese. A bit citrusy, it pairs well with fresh figs. Add a drizzle of honey for sweetness!

Wine Pairing:

White wines (Chignin, Jacquere, Roussette)

How to eat?

Add a drizzle of honey for sweetness!
Raw
Goat
Full

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