Although ewe’s milk was consumed directly in ancient times, today it is used principally to make cheese and yoghurts. The ewes have only two udders and produce a lot less milk than cows. However, as ewe’s milk contains lots more fat (75g the litre against 35g a litre) and more dry matter than cow’s milk, it is therefore very useful for making cheese.
It resists contamination when it is cooled as it has a high level of calcium. It is noted that ewe’s milk cheese is still essentially a speciality of the South west and South east of France and that the ovine livestock is present mostly on the Pyrenean massif, in Aveyron and in Provence, not to forget Corsica.
LIST OF OUR EWE’S CHEESES
All of our products are seasonal and carefully selected. To make sure products are available or if you have a special request please GET IN TOUCH
Bleu des Basques
Fleur du maquis
Petit Corse Tomato & Red pepper
Petit Corse Herbs
Petit Corse Herbs & Spices
Roquefort L’Arbas, AOC
Fior du pecura