As mentioned in an earlier post, Cafe Presse and Le Pichet are celebrating Raw Milk Cheese Appreciation Day with a special All Raw Milk selection of cheeses this Friday. Saturday and Sunday.
Here’s a list of the cheeses that will be include in our Raw Milk selection:
RAW MILK CHEESE APPRECIATION DAY MENU
Comté AOC, 7 mois, Terroir de France Sélections
From the Jura region of France, made with 100% raw cow’s milk and cave aged for at least 7 months. We use this delicious cheese in the preparation of many of the dishes on our menu.
Ossau Iraty Vallée d’Aspe AOC, Les Fermiers Basco-Bearnais
This farmstead cheese from the Vallée d’Aspe in the French Basque Pyrenees, is made with raw milk from the cheesemaker’s own herds. Aged at least 6 months
Torta de cabra, Finca Don Mariano
Made from 100% raw goats milk in the region of the Fregenal de la Sierra (Extremadura), this Spanish farmstead cheese is aged in earthenware pots, resulting in a pungent rind and a flavorful interior.
Le Ramier Roux, Le Ferme Ramier
Produced on a family owned and operated farm in the Tarn and Garonne region north of Toulouse, France. This wash rind raw cow’s milk farmstead cheese is aged about 3 months, during which time the rind is washed daily with salt water.
Forme d’Ambert AOC « l’Or des Domes », La Société Fromagère du Livradois
100% raw cow’s milk bleu cheese from the area around the town of Ambert in the region of the Auvergne in France. Aged at least 3 months, rich, creamy interior.