Rodolphe Le Meunier La Marotte
La Marotte is a semi-hard, uncooked, pressed tomme-style cheese made from raw ewe's milk in the Larzac region of France, in the Pyrenees mountains. It is typically produced by a small cooperative of 18 families, the Coopérative des Bergers du Larzac. The cheese has a dense, smooth, and sometimes slightly grainy texture. Its flavor is often described as nutty, earthy, and tangy, with hints of hazelnut and a potential subtle sweetness. As it ages, it can develop notes of pineapple. Its distinctive round shape, often cut in half, makes it suitable for use with a girolle, a cheese curling knife that produces delicate shavings. It pairs well with fruits, cured meats, or a glass of wine.
Rodolphe Le Meunier is known for sourcing exceptional, often little-known, artisanal cheeses and aging them to perfection in his own cellars, making his selection a mark of high quality.
Original: $40.00
-65%$40.00
$14.00Description
La Marotte is a semi-hard, uncooked, pressed tomme-style cheese made from raw ewe's milk in the Larzac region of France, in the Pyrenees mountains. It is typically produced by a small cooperative of 18 families, the Coopérative des Bergers du Larzac. The cheese has a dense, smooth, and sometimes slightly grainy texture. Its flavor is often described as nutty, earthy, and tangy, with hints of hazelnut and a potential subtle sweetness. As it ages, it can develop notes of pineapple. Its distinctive round shape, often cut in half, makes it suitable for use with a girolle, a cheese curling knife that produces delicate shavings. It pairs well with fruits, cured meats, or a glass of wine.
Rodolphe Le Meunier is known for sourcing exceptional, often little-known, artisanal cheeses and aging them to perfection in his own cellars, making his selection a mark of high quality.
