LA MAROTTE
Ewe cheese from Pyrénées mountains.
Made with ewe milk, la Marotte is a tomme that is maturing in a natural cellar in the South West of France, during at least 3 months up to 12 months.
It has a smooth and delicate taste turning to pineapple flavor when it gets older. The round shape of the cheese, cutting in 2, is perfect to use with girolle, a cheese curling knife.
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400 g (14 Ozs)
Description
- Weight: 400 g (14 Ozs)
- Refining: ???
- Cheese: Pieces
- Milk: Ewe
- Treatment: Raw milk
- Dough: Uncooked, pressed semi-hard cheese
- Season(s): Summer, Fall, Winter
Ingredients:
Thermised ewe milk, salt, lactic ferments, rennet
Wine and cheese pairing
- WHITE WINE: Côtes du Lot from Cahors area
Nutritional values
- FOR 100G
- Energy (KJ): 1811
- Energy (KCAL): 437
- Lipides (G): 37
- Saturated fat (G): 26
- Carbohydrate (G): 2
- Sugar (G): 0.5
- Proteins (G): 24
- Salt (G): 1
- Ferment: Yes
Allergens
- Allergens: Egg lysozyme (food preservative) / Lysozyme huevo (conservador)