La Pastourelle
- Detailed description
- Exhibitor
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Detailed description
Description :
An exceptional Roquefort born from the passion of its breeders.
The only Roquefort made by a cooperative of passionate sheep breeders, and reserved for specialists: dairy and cheese makers, bistro-gastronomic restaurants, delicatessens, farmers' markets...
Impeccable and consistent quality, rewarded in 2023 at the Concours Général Agricole for the 2nd consecutive year.
In 1976, 40 breeders acquired a cellar in Roquefort in Soulzon, to remain independent and control the transformation of their milk into cheese.
Today out of 7 Roquefort manufacturers, La Pastourelle is the only one to be produced by a cooperative of breeders. There are more than 160 reasonably sized farms which guarantee the quality of milk, fair remuneration for breeders, ease of transmission between generations and the maintenance of local development and sustainable agriculture.
La Pastourelle is:
- the first cheese to be recognized as AOC in 1925
- The AOP requirement since 1996
- Exclusively raw milk from Lacaune sheep, collected daily.
- Specific penicillium roqueforti strain
- A careful selection of breads matured in natural cellars (8 - 12°)
- Slow maturation of more than 6 months.
Organoleptic characteristics:
- Exceptional melting and buttery
- The power of a clean and fresh blue without spiciness.
- The power of aromas but not of salt
Exhibitor
