Perishable Pundit
 
  Home | About | Archives | Sponsorship | Contact Us | Submit / Suggest
  Dairy rss  
   
   Discover Lavort Cheese: A Meaty, Modern Marvel
by Janet Fletcher, San Francisco Chronicle
Posted: Friday, October 2, 2009 at 11:26AM EDT

Lavort looks like a cheese that has been made since the days of Charlemagne, but in fact it is a modern creation, devised by a 15-year-old dairy in France’s Auvergne region. The producer, the Fromagerie de Terre Dieu, specializes in raw-milk cheeses from sheep's milk, specifically from the Lacaune breed. That’s the same breed that supplies milk for Roquefort.

On appearance alone, Lavort is thrilling. A tall cylinder weighing about 5 pounds, it has a rounded top with a large depression in the center, like a sinkhole.

“It looks like it came out of a Victorian era jelly mold,” says Andy Lax, who works for the importer, Fresca Italia. The rind is thick and crusty, with lots of white and furry gray molds and even some of the yellow mold that appears occasionally on Tomme de Savoie.

To read the rest of this story please go to: San Francisco Chronicle


print article
Print Article
send article
Send Article
Respond
Respond
Permalink
Permalink
Share Article
Share Article


Bakery Dairy Deli Floral  Meat & Poultry Produce Seafood Retail & Foodsvc
 Beemster Cheese    NYProduce Show 2017  Fresh Dairy Packaging  Cheese Connoisseur  

mail to friend

Got News? Send your latest press releases and announcements to DairyPR@PerishableNews.com