Lavort de Brebis


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Welcome to the world of Lavort, a sheep's milk cheese made in the heart of Auvergne, France. Produced by the Société de Laitière de Vichy, also known as Fromagers de Terre-Dieu, Lavor showcases the rich tradition of French cheesemaking. With its unique shape inspired by the region's volcanoes and its delightful flavors and textures, Lavort is a true reflection of its origin. Discover the story and enjoy the taste of this exceptional cheese.

Origin: Auvergne region, France 

Milk: Sheep

Rennet Type: Animal rennet

Style: Semi-hard

Classification: Artisan

Shelf Life: 7-10 days, this product is cut to order 

Goes well with: Pinot Noir, dry Rosé, full-bodied Chardonnay

Similar cheeses: Fumaison, Tomme de savoie

Lavort has a distinctive shape inspired by a spanish cheese and also the volcanoes of Auvergne, reflecting the region's unique geological heritage. Its natural rind features a touch of white velvet, giving it an artisanal and rustic appearance.

Texture

This cheese boasts a semi-soft, pressed-cooked texture. It is smooth and gentle to the touch, promising a delightful mouthfeel that is both tender and satisfying.

Aroma

Lavort emits a subtle yet inviting aroma that hints at its complex flavor profile. The scent carries notes of fresh cream and a mild earthy undertone, reminiscent of the lush pastures of Auvergne.

Flavor Profile

  • Nutty Undertones: The cheese delivers a delicate hazelnut flavor that adds depth and richness to each bite.
  • Citrusy Notes: A refreshing lemony tang complements the nuttiness, providing a balanced and invigorating taste experience.
  • Earthy Nuances: The natural rind contributes a slight earthiness, enhancing the overall complexity and character of the cheese.

A little history about Lavort

Lavort is a creation of a producer from the Massif Central, Auvergne. The inspiration for Lavor came from a journey to Spain, where the producer encountered the unique shape of an Iberian cheese called queso de troncho. This cheese features a flattened ball shape reminiscent of medieval cannonballs. By happy coincidence, this form also evokes the craters of the Auvergne volcanoes. Lavor is made in the Côte Rouennaise dairy and aged in the Colonge tunnel, which contributes to its distinctive characteristics.

Ingredients: Pasteurised ewe's milk, salt, cultures, animal rennet.

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