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If Roquefort is the king of blue cheeses, then this cheese is the prince. It has been made since the early 19th century and its recipe is controlled by rules.
It was established in 1949 by the grandfather of the current owners. He used to sell cheeses at the market in Fournols. Thuaire's brothers, Didier and Philippe, took over the management of the dairy founded by their grandparents and developed by their parents in 1993.
milk, salt, ferments
milk
The preparation method is the same, the difference lies in the type of milk, the region and the intensity of the cheese. It is a rich and full-bodied blue cheese made from raw cow's milk, named after the province from which it comes. Its balanced saltines
