Maturation: 2 weeks
Cheese Type: Uncooked, Unpressed, Soft cheese with natural rind
Located between Sisteron and Montbrun les Bains in Provence, Sabine Ferrari is specialized 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 slightly 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!
White wines (Chignin, Jacquere, Roussette)
How to eat?
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