©lafermeduramier (4)Their subtle smells make your mouth water! All of these cheeses, made from farm milk, are made the old-fashioned way, in the traditional copper vat, with the milk still warm from milking. They mature for several months on the wooden shelves of the maturing cellar.
La ferme du Ramier, 2250, route de Saint Etienne de Tulmont in Montauban.
©lafermeduramier La Cave D'affinage!
Img 0729This small raw milk goat cheese is the Cabécou d’Autan. When it is about ten days old its paste is melting and creamy and its taste of hazelnut. Will you wait a few more days, for its rind to bloom, to enjoy a cheese with a stronger taste?
Crottin
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Safran Quercy
Crottin (1)
