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.
White wine: Côtes du Lot from Cahors area
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