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©Ferme du Ramier

Savoury specialities

a local know-how of quality
In the heart of a department attached to its know-how, discover the tasty specialties of our producers. Fill your basket with scents and colors, which will inspire your best recipes or aperitif platters!

Cow cheese La Tome du Ramier

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.

Goat cheese

Cabri'Ange

This 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?

Practical Information

Cabri’Ange, 2075 chemin de la Tauge in Montauban

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