Our Cheeses
As seasons change and as meetings evolve… ideas are born. Some mature slowly, others come to life.
Fresh milk is the base for many dairy products, such as cream, butter, yogurt, and cheese. Cheeses fall into three categories:
Lactic cheeses (fresh or aged)
Rennet cheeses (soft rind, cooked or uncooked pressed cheese, and blue cheese)
Precipitation cheeses (like Brousse du Rove, ricotta, and Corsican Brocciu)
Due to limited space in our dairy, we can’t make every type of cheese. So we decided to focus on lactic cheeses (fresh or aged) with bloomy rinds, and soft rind cheeses with bloomy or washed rinds.
Discover our cheeses!
LACTIC AND FRESH CHEESES
SOFT RIND CHEESES
Our dairy is also very fond of soft-ripened cheeses, especially washed-rind ones. It’s true that these cheeses can develop strong smells, but the taste is usually a different story.
OUR CREATIONS
France is famous for its many cheeses. Some are well-known (PDO, PGI), while others are more typical and regional (Sérac, Cabécou, Rollot…). However, thereal diversity of French cheeses comes from small producers who create their own recipes. La Laiterie Toulousaine wishes to play its part by offering unique cheeses.
This is the Singlé de Bufflonne. It’s wrapped in a spruce tree strap, which adds a woody note and gives the cheese an esthetically pleasant look.
The aging process is what gives the cheese a strong character. During this process, it is crucial to pay close attention to both the look and the smell of the cheese the smell of the cheese.
The same method is used with cow and goat milks from Ferme de Cabriole.
The cheeses in the picture are all 4 days old. At the back, you can see shots from the same milk, produced just a few hours apart.
We regularly experiment with making mozzarella from buffalo milk. It’s a highly technical cheese that demands great skills and experience.
Although mozzarella is a typical Italian cheese, it is not very well known in France. It is usually consumed after a long journey of several days, kept in its whey, which makes it very moist and somewhat bland.
In Campania (Di Bufala) or in Apulia (Fior di Latte), mozzarella is kept at room temperature and consumed very quickly – much like the French baguette.
If any ideas come to your mind, feel free to contact me!